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!