If you have ever added too much kale to your smoothie, or chomped down on a raw leaf, you know all those health benefits come with a bitter bite. But just like tight shoulders after a stressful day at work, a few minutes spent massaging kale turns it into a softer, more relaxed version of its former self. In fact unlike other greens that get soggy, and down right nasty when coated in dressing for too long, kale gets better, making it the perfect go to for lunch to-go.
1 cup quinoa, cooked to direction 1 bunch of kale, washed, centre stem removed, roughly torn 3 Tbsp olive oil 1 Tbsp balsamic vinegar 1 tsp Dijon mustard 1 tsp maple syrup or honey 1 can chickpeas, drained and rinsed 4 radishes, thinly sliced 2 carrots, thinly sliced or julienned 3-4 spring onions, thinly sliced Sheep’s feta
Green Goddess Dressing //
1 avocado 1 small handful of chives, parsley (or combination of both), roughly chopped 1 small clove garlic, peeled 1 Tbsp apple cider vinegar Sea salt Water
1 // Add kale to a large mixing bowl. Combine olive oil, balsamic vinegar, Dijon mustard, and maple syrup in a small mixing bowl, whisking to combine. Pour over kale, add a large pinch of good sea salt and massage leaves with dressing until slightly wilted.
2 // Divide kale, cooked quinoa, and chickpeas amongst four bowls. Top with sliced radishes, carrots, and green onions.
3 // To a blender add all the green goddess dressing ingredients, except the water. Blend on high slowly streaming in water until you get the consistency you want for the dressing. Check seasoning and add salt as needed.
4 //Drizzle dressing over each bowl. Top with sheep’s feta, and salt and pepper as desired.
This recipe was brought to you in collaboration with Lynsey Loves Food, as part of a series featuring five of our favourite healthy summer recipes using seasonal ingredients that are available at your local market.
Photos: Jason Matos