Kale Salad for Kale Haters
Salad. As controversial a food as there ever was. I used to see salads as a way to have as little calories as possible and still call it a “meal.” However, my view of salads has changed as my view of food has. My view now directly parallels the idea that there are no good or bad foods. All foods can fit into what one eats. I now see salads as vehicles for crunchy croutons and cheese. I’ve recently discovered that my favorite leafy green is kale - there are so many different kinds of kale and it can go with so many different things. Below I will share my new favorite kale salad creation.
P.S. I got all of my ingredients at Trader Joes.
Ingredients:
1 bag of baby kale
1 container of shaved parmesan
3 chicken thighs cooked, chopped (cooked however you like, I like to marinade mine in honey Dijon, olive oil and salt)
2 tbsp of olive oil
1 cup of croutons (I make mine from scratch, tear pieces of bread (any kind) and toss on a pan with olive oil, salt and garlic powder throw in the oven at 400 for 7 minutes)
Directions:
Take a large bowl and pour the kale in. Pour the olive oil and salt on top, massage the kale with the olive oil and salt. Pour in the cheese, croutons and chicken, toss salad and serve.
May we all abide in the Word of Ecclesiastes that commands us to “Go, eat your favorite food in gladness….”. And perhaps kale may now become your favorite food, or at least more enjoyable.
Want more?
Food Freedom Bible Study is now available for individuals and Registered Dietitians who want to earn CEU’s. It’s a simple, online, gospel-centered program for breaking the bondage of food, exercise and body issues.
Katie lives in San Diego California. She is recently married to her husband Forrest Hicks. Katie is working toward her social work license and works doing therapy with students at charter schools as well as doing medical social work. Katie specializes in working with kids with depression and trauma. Katie enjoys cooking, long walks and reading.
