Fall and winter are peak seasons for kale, one of our favorite immunity-boosting greens, and this easy, warm salad is a great showcase for it. The recipe is flexible, so feel free to play around—add meat to boost the protein, or substitute cooked, cubed sweet potatoes or butternut squash for the bell pepper.
Recipe courtesy of Katie Kahn, functional nutritionist and busy mother of four. Katie guides individuals to practice balanced nutrition in combination with smart fitness habits, like barre3.
Fall and winter are peak seasons for kale, one of our favorite immunity-boosting greens, and this easy, warm salad is a great showcase for it. The recipe is flexible, so feel free to play around—add meat to boost the protein, or substitute cooked, cubed sweet potatoes or butternut squash for the bell pepper.
Recipe courtesy of Katie Kahn, functional nutritionist and busy mother of four. Katie guides individuals to practice balanced nutrition in combination with smart fitness habits, like barre3.
2 cups brown rice, cooked (or quinoa)
4 cups kale, chopped (about 4-5 ounces)
2 tsp. olive oil
2 garlic cloves, large, finely chopped
1 cup artichoke hearts, halved (frozen, defrosted works well)
1 can (15.5 oz.) garbanzo beans, rinsed and drained
1/2 red onion, finely chopped
1 orange or yellow bell pepper, seeds removed, diced
1/4 cup slivered almonds
Salt and pepper, to taste
Parmesan cheese for dusting (optional)
1 large lemon, zest and juice
2 Tbs. champagne vinegar
1 tsp. ground cumin
1 tsp. Dijon mustard
1/4 cup + 1 Tbsp extra virgin olive oil
1 Tbs. shallots, finely chopped (optional)
|
