Masen Matthews | Crumbs
Masen Matthews | Crumbs
Salads are great meals for a variety of reasons. They’re quick, tasty and generally healthy as long as you avoid packing on the cheese and ranch dressing. Luckily, this kale salad fits the healthy-food criteria and proves to be a filling meal. It’s also loaded with iron and protein!
Ingredients
- Two kale stalks
- One tomato
- Two carrots
- Two-thirds cup pumpkin seeds
- Balsamic vinaigrette (you can make your own or use store-bought)
- (Optional) One cup croutons
Directions
- Start out by cleaning all of the vegetables
- Let the kale dry and then cut the leaves off the stalk
- Divide the leaves into bite-sized pieces and throw them in a bowl or on a plate to act as the base of the salad
- Peel the carrots, slice off the ends and cut them up into small pieces Alternatively, you can shred them with a peeler for more texture
- Dice the tomato or cut it into bite sized chunks and add them to the salad
- Add raw pumpkin seeds or roast them by boiling them in salt water for 10 minutes and then putting them in the oven for 10 minutes at 325 degrees Fahrenheit
- Pour dressing as desired and add croutons if desired
- Serve and enjoy
Masen Matthews can be reached at [email protected]