kale salad + ginger dressing -- gluten free + dairy free

get your green on. as you likely already know, kale is one of the most nutritious leafy greens you can consume. its chockfull of vitamins and nutrients. need calcium? eat kale. it also comes along with a hefty does of betacarotene as well as fiber! superfood it is, and super tasty too. 

recently, i've been sporting savory breakfasts. instead of eating lots of carbs, i'm loading up on protein and greens. my favorite is organic eggs, local organic chicken sausage and a bed of simple-steamed kale. i recommend over-easy eggs so that the yolk creates a warm, runny dressing. it perfectly coats the kale and then i top it all off with kosher salt and fresh cracked pepper. i can't tell you how energized i feel in the morning versus eating an 'energy bar' or gluten free - sugar packed cereal. i dare you to try it. sure, it takes a few more minutes in the morning, but heck - you're worth it! better yet - skip the chicken sausage and use that leftover salmon. THERE IS NOTHING BETTER THAN LEFTOVER SALMON FOR BREAKFAST!!!!!!! 

no, i'm not nuts.

my boyfriend and i run through at least 2-3 bunches of kale a week. he makes the most incredible kale soup monthly, while i eat it for breakfast and raw, as salad greens. one of my favorite salads is simple and easy to whip together. chances are you have everything in your pantry already. check out the easy to whip together kale salad recipe below...

before i get into the recipe - check out my extra-super-duper-neato giveaway this week. rudi's gluten free has contributed a goody bag with 2 free gluten free loaf coupons, a reusable rudi's tote AND a cute rudi's gluten free toaster! to enter the contest please leave a comment (along with you email address) telling me about your favorite superfood.

kale salad with ginger dressing

• 4-5 stalks kale - any variety will do (washed and roughly chopped)
• 1/8 cup roughly chopped almonds
• 1 tbsp candied ginger roughly chopped
• 1 tbsp balsamic vinegar
• 2 tsp extra virgin olive oil
• 1 tsp toasted sesame oil
• kosher salt + pepper to taste

combine candied ginger, balsamic vinegar, olive oil and sesame oil in a large bowl. whisk together. throw chopped kale into bowl and toss to coat kale with the dressing. season with salt and pepper, then toss in chopped almonds.

best part about this dish is that it holds up well in the fridge - leave it in there a day or two - the kale can withstand the cold, and won't get mushy or wilty like most lettuces.

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