Dinner for one, right here.

It’s been busy around here and when the Mr. is away, I’m not very good about cooking for one.

I love a big ol’ salad.

Growing up, mom would set out all the leftovers and various items from the prepared case at the local market and then we’d build our own salads to our liking. They were never boring.

Mom and Dad still do have their “build your own salad” nights. It’s easy and everyone’s always happy.

On Sunday, the Mr. and I strolled through the market and of course, I picked up a bunch of kale along with many other items.

I love fresh kale from the market and pretty sure it’s a standard purchase with every market trip.

I typically don’t eat kale raw, too rough on the digestive system. I decided I would try the massaging technique and see how that settled. I then raided the fridge to see what else I could I add to it.  This refreshing salad came together so nicely, I ate the entire plate the second I put down the camera. I may have gotten in a few breaths in between bites. Can’t be too certain.

While I was at the market, I also bought a bunch of mustard greens. I haven’t figure out what I’m going to make with them just yet, maybe another fun salad? If it turns out, I’ll certainly share with you all. Any favorite preparations you want to share?

Kale Salad with Quinoa and Chicken

PRINT Recipe

Ingredients

• 1-2 cups kale, ribbed and stems removed
• 1/2 teaspoon extra virgin olive oil
• 3-4 tablespoon fresh lemon juice
• 1/2 tablespoon honey
• 1/2 cup quinoa, cooked
• 1/2 chicken breasts, cooked and chopped into cubes
• 1 tablespoon fresh basil, chopped into thin stripes
• 1 teaspoon lemon pepper seasoning
• 1/2 cup cherry tomatoes, quartered
• 1-2 tablespoons almonds, chopped
• salt + pepper to taste

Optional: 1/4 – 1/2 avocado

Directions

In large serving bowl, add the kale and olive oil and a little salt. Massage until the kale starts to soften, about 2 to 3 minutes.

For the dressing, whisk together lemon juice, honey and season with salt & pepper. Set aside.

In a separate bowl, add quinoa, chicken, basil and sprinkle with lemon pepper seasoning. Mix together.

Mix in the quinoa/chicken mixture and tomatoes to the bowl of kale.

Drizzle the lemon and honey dressing over the salad and toss to combine.

When you’re ready to serve, sprinkle with almonds and enjoy!

Makes 1 big salad

*gluten-free *dairy-free

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