One of the great things about autumn is the food. So many wonderful, healthy vegetables and fruits are ready. Kale is a nutritional powerhouse, full of vitamins, iron, and fiber. More importantly, it is yummy! I love making salads with kale– they’re so filling and strong. Today, I made a caprese kale salad.
Ingredients:
1/2 large bunch of kale, roughly chopped
1/4 medium onion, finely diced
1/2 cup tomato, chopped (I used small heirloom tomatoes, but use whatever looks good)
1/4 lb fresh mozzarella, finely diced
salt
Add all the veggies and cheese to a bowl. Drizzle on olive oil, balsamic, and salt to taste. Eat! It’s that easy! The beautiful thing about kale salads is how versatile they are. If you leave out the mozzarella, the salad is vegan and paleo-friendly. Prefer red wine vinegar? Go for it! Want a little bit more protein? Add a can of drained and rinsed cannellini beans. When I make food, I make it to my tastes, and you should do the same. (Note: I mean, don’t make your food to my tastes. Make it to your tastes.) This recipe generally gives me two hearty lunches. Sitting in the fridge only lets the flavors mingle together better, and everything gets yummier.
Two Kids and A Greyhound 