Flowering Kale Stir Fry… it just rolls off the tip of the tongue, doesn’t it? When I found some gorgeous flowering kale at the farmers market I knew I had to put it to good use. And boy was it tasty!
This is not your typical salad, guys. It’s a meal of a salad, and there is just so much going on! I may even go so far as to call it “Springtime on a Plate.” Or perhaps, “The Salad to End All Salads.” Or somethin’. I should stop here, I’m not even doing it justice. Aaaaaanyway, I’ll let you be the judge.
I love, love love these hearty wintery salads we’ve been making of late. They are just so delish and satisfying. This Carrot & Kale Salad is a step above though. Why, you ask? Well, because it’s tossed with the most wonderful, creamy, Honey Tahini Dressing.
All that and it’s dairy-free to boot! So, you can use as much of the dressing as you want. Seriously!
Any night of the week is a good one in our home when we can sit down to a nice, hearty salad that’s just bursting with different flavors and textures. There’s no hard and fast rule to how you should assemble your salad. Heck, I switch up my combos up all the time. But I do strongly believe that a good salad needs to hit on each of the below elements to be truly satisfying and crave-worthy. Let’s call them guidelines instead of rules, alright? Okay! Let’s go!
When it’s cold out, you typically want to eat something hot. When it’s hot out, you prefer to cool down with something chilled. Am I right? Well, sometimes, whether it’s hot or cold outside, and it’s later in the evening, you want something tasty and salty to nosh on. Drum roll please… Enter kale chips.