Friday, August 12, 2016

Kale Chopped Salad + Peaches (and a whole lot of other goodness)

Sisters are the best!  I am one of six girls (+ three brothers) so there definitely isn't a shortage of sisters in my family.  About a month ago I was lucky enough to have my sister Stephanie who lives in California come and visit.  She brought along her two boys while her husband stayed in California to work.  A week before she came I started planning out a few of my favorites (food of course) that I wanted to eat with her while she was here.  Cocoa crispy crunch, chocolate olive oil bread with ricotta & honey, black ice cream with salty sprinkles, homemade frozen yogurt, butter chicken and homemade pita, flatbread pizzas, and a few of my favorite kale salads quickly filled my list.  I was giddy with excitement both to see her and to feed her!

For lunch one afternoon, we filled white salad bowls with lightly dressed chopped kale, red onion, charred corn, fresh peaches, avocado, baby pea sprouts, feta cheese, and sweet and spicy sunflower seeds.  While we were eating, her "mmm's" confirmed that she loved this salad as much as I did.  It's so great having sisters who love and enjoy food as much as I do.



This is more of a list of ingredients that you can use in the amounts you want rather than an exact recipe.  The dressing will make more than enough for a couple of salads.  The dressing is also delicious with this salad. 

Kale Chopped Salad + Peaches

1 bunch lacinato kale, finely chopped
Charred corn, cut from 2 ears of corn
1/4 red onion, thinly shaved
Fresh peaches, diced
Avocado, sliced
Sprouts (broccoli, pea, or micro greens)
Feta Cheese

Sweet & spicy sunflower seeds

Dressing

4 tablespoons white balsamic vinegar
2 teaspoons honey
2 teaspoons whole grain mustard
1/3 cup olive oil
1 tablespoon cream
Salt

To make the dressing, place vinegar, honey, and mustard in a small bowl.  Slowly drizzle in olive oil, whisking constantly until emulsified.  Whisk in cream and season with salt.

Sweet and Spicy Sunflower Seeds

3/4 cup raw sunflower seeds
Heaping 1/4 teaspoon sea salt
1/4 teaspoon cayenne
1 tablespoon dark brown sugar

Heat a nonstick skillet over medium heat and toast sunflower seeds until just fragrant, about 2 minutes.  Add the salt, cayenne, and brown sugar and toss them around until the sugar is hot enough to stick to the seeds, 8-10 minutes.  Place sunflower seeds on a piece of parchment paper and spread out in a single layer to cool.

Recipe slightly adapted from
Sprouted Kitchen

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