Kale pita bread salad with lemon poppy seed vinaigrette
When I came across this recipe for the Super Food of the moment, Kale, I was for lack of better words, super excited. Simply a delicious way to consume the highly talked about dark leafy green. Kale does wonders for your skin, your complexion, helps combat the aging process, is loaded with nutrition and filled with vitamins and minerals. What’s not to love? Well it doesn’t exactly scream buy me, try me, when you past it at the grocer, but with this recipe in mind you may just give it a shot. . .
I replaced the crunchy croutons in the original recipe with lightly sprayed oven toasted pita crisps to make it that little bit healthier, and replaced the regular mayonnaise for an alternative vegan sunflower mayonnaise.
4 cups kale
2 cups toasted pita crisps (cut into triangles spray with olive oil and lightly toast in oven)
2 tablespoons sunflower seeds dry fried
1/4 cup pomegranate seeds
3 tablespoons olive oil
2 tablespoons rice vinegar
1 teaspoon honey
1 teaspoon vegan mayonnaise
1 teaspoon lemon zest
1 teaspoon lemon juice
1/4 teaspoon sea salt
1 tablespoon black sesame seeds
Blanch the kale for a couple of minutes, rinse under cold water, dry (in a lettuce spinner if you have time) and pile into a large serving dish. Mix all the dressing ingredients together and then pour over the kale letting it soak in all the flavor. Add the pomegranates, sunflower seeds and pita crisps and toss together. Voila, you have a beautiful kale salad!
Recipe adapted from Food52 by Foodyear