One thing I love about spring is that our menu at home gets lighter, brighter and healthier. It’s not too hot outside and it’s not too cold – it’s just right. A lot like this wilted Kale and hummus salad, it hits the spot just right!
Here’s what you’ll need: makes 2 servings
3 cups of Kale, chopped (I used Red Kale: Chou Frise Rouge)
2 tablespoons of olive oil
1 teaspoon of toasted onion herb blend (I used Victoria Gourmet) you can use any flavors you like
6 tablespoons of Hummus salad dressing (I used Trader Joe’s Hummus Salad Dressing)
1/4 cup of kalamata olives
1/4 cup of cheery tomatoes
Clean kale and remove the stems and center ribs and discard. Cut into 2 inch strips. Place in a large bowl and toss with olive oil and toasted onion herb blend. Transfer to a large skillet and saute on medium heat for 10 minutes or until kale has wilted. Remove from heat and allow to reach room temperature.
Once cooled, place a a heaping cupful onto each plate, drizzle with hummus salad dressing, add olives and tomatoes. Serve as the main dish or as a side with chicken, fish or steak.
Here’s to spring, beautiful weather and getting healthy. Cheers!