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Amazing Baby Kale Salad
If we’re going to go with the whole resolutions, intentions, something small to strive for, then let’s do while exciting our taste buds and truly enjoying it shall we? Call me crazy, but I want to be excited about eating healthy delicious wholesome foods, like a Kale Salad. Foods I know my family will be eager to eat alongside me. This salad was killer. It takes a lot for my husband to be onboard the kale-train and let me tell you that I plopped this salad down on the dinner and lunch table many times over the past week and a bit. It’s Baby Kale, Quick-Pickled Shallots, Toasted Hot Smoked Paprika Pepita Seeds (pumpkin seeds), Crumbled Goat’s Cheese with an Orange-Tarragon Vinaigrette. That huge title has actually very little going on. The full ingredient list is shorter than you’d think and the most you’ll have to do is toss some seeds in a pan and mix a salad dressing. Read on for the full recipe and ingredients as well as some drool-worthy salad porn.
I don’t have any food related new year’s intentions, but I do have personal goals that I’d like to strive for in this upcoming year. Mostly family related goals that will hopefully allow me to get back into doing things I love as we make our way out of the intense newborn phase and into an adjusted life of a family of 5 … Is there such a thing? 😉 Do you have any New Years resolutions you’d like to share?
Samantha
Yields 4
Amazing Baby Kale Salad
The most Amazing Kale Salad that everyone can get behind.
15 minPrep Time
4 minCook Time
19 minTotal Time
Save RecipeIngredients
- 1 box (5 oz / 142 grams) baby kale (fine substitutes include mixed greens, arugula, or finely shredded green kale)
- 1 large shallot, finely sliced
- 2-4 tbsp white wine vinegar
- 75 grams (about 2/3 small package) goat's cheese, chèvre is preferred
- 1/4 cup pepita seeds (raw pumpkin seeds)
- 1/2 tsp hot smoked paprika
- sea salt
- 1 small orange, juiced
- 1 tsp fresh tarragon, chopped
- 5 tbsp olive oil
Instructions
- In a small bowl cover shallot slices with white wine vinegar, about 1-2 tbsp worth depending upon your bowl size. (add more or less if necessary, you only need to cover them for this quick pickle).
- In a dry skillet place pepita seeds over medium-high heat and cook, stirring frequently until golden brown and toasted, about 3-5 minutes. Remove seeds from skillet and place in a small bowl. Top with hot smoked paprika and season generously with sea salt. Toss until seeds are coated. Set aside to cool slightly.
- In a small bowl or a sealable jar (I use a mason jar) place orange juice, 2 tbsp white wine vinegar, tarragon, and olive oil. Season with salt. Whisk or shake until well blended. (You might not need all this dressing. Any unused for this recipe will keep covered and chilled in the fridge for 5-7 days and will go with most other salads).
- In a large bowl place baby kale (or green substitute) and top with crumbled goat's cheese, DRAINED shallots, seasoned pepita seeds, and vinaigrette. Tossed until vinaigrette coats ingredients.
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https://www.mykitchenlove.com/amazing-baby-kale-salad/Enjoy!
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Smoked Salmon with Dilly Cucumber and Radish Salad
I’m a west coast girl in the sense that I was born and raised here in the Vancouver area. I’ve only left briefly for some training for work back east, but haven’t lived anywhere besides close to the Pacific Ocean. Occasionally, this comes through in my food cravings, specifically in seafood. I’ve always loved seafood and generally crave the flavours of salmon, mussels, prawns, and other sea living creatures.
This salad derived from one of my post-pregnancy cravings that brought back so many memories of living and loving the West coast. It’s made up in mere minutes and has wonderful combinations of flavours that are light and fresh. The crunch of the radish against the melt in your mouth salmon with the hit of crème fraîche dill is a combo that I’d like to revisit. Stat 🙂 And, you can make things on toast! One of my favourite lunches ever.
Serves 2
Ingredients:
200 gr smoked salmon fillets
4 radishes, thinly sliced
1/4 cucumber, cut into matchstick pieces
1/4 cup crème fraîche
1/4 cup chopped fresh dill
1/8 tsp minced garlic
1 tsp olive oil
salt and pepper to taste
Optional side: rye crostini or toasts of your preference.
Directions:
Whisk crème fraîche, dill, garlic, and oil in a small bowl. Set aside.
Assemble salmon, radishes and cucumber on a plate. Drizzle with crème fraîche mixture and serve alongside crostini or toasts.
Enjoy!