Purple Kale Salad And Hummus Food

PUMPED UP KALE SALAD WITH HUMMUS DRESSING

Steps:

• Combine salad ingredients in a large bowl, set aside.
• Combine all dressing ingredients in a food processor and process until creamy and smooth.
• Pour dressing over salad and toss well until fully coated. Let salad sit for at least 10 minutes before serving.
• Top with additional pepitas and walnuts if desired.

PURPLE AND GREEN KALE SALAD WITH LEMON ANCHOVY VINAIGRETTE

Steps:

• Preheat the oven to 350 degrees F.
• Spread the pine nuts on a rimmed baking sheet and bake until lightly toasted, about 5 minutes.
• Fill a large bowl or pot with very hot tap water. Add the kale and stir for a few seconds just to slightly soften the leaves. Drain and squeeze well to dry. Gather and stack the kale leaves on top of each other on a cutting board, roll them up and thinly slice.
• Mash the anchovy and garlic to a paste on a cutting board with the flat side of a knife. Transfer to a small bowl and add the lemon juice, 1/4 teaspoon salt and a few grinds of pepper. Whisk in the olive oil.
• Toss the kale with the Parmesan and pine nuts in a salad bowl. Add just enough vinaigrette to coat, tossing well to combine. Top with the basil.

PURPLE KALE SALAD AND HUMMUS

Steps:

• Blend chick peas with extra virgin olive oil, minced garlic, tahini and lemon juice. Blend the mixture until it is smooth.
• Reduce apple juice and balsamic vinegar by half in separate pots and allow to cool.
• In a bowl place Dijon mustard and reduced balsamic; whisk thoroughly. Gradually add extra virgin olive oil and slowly incorporate into the mixture until thick.
• Finally add the reduced apple juice to the dressing and season to taste.
• Wash the kale and arugula. Peel and cut the blood orange into segments and remove the pomegranate seeds.
• Spread the hummus onto a plate and toss salad greens and fruit together with 2 oz (57 g) of dressing.

KALE AND HUMMUS SALAD

Steps:

• Heat a small saute pan over medium heat. Add the olive oil and garlic and cook just until fragrant, 2 minutes. Allow to cool slightly. In a large bowl, whisk together the tahini and lemon juice. Gradually whisk in the garlic oil. Add the kale, salt and chickpeas and gently toss together, bringing the dressing up from the bottom to coat everything evenly. Add the chicken and cranberries, and toss. Sprinkle with za'atar if desired. Serve.