Kale Salad of the Week + Cold Soba Salad with Edamame Pesto

Good Evening and Happy Hump Day!

Even though we are halfway through the week I am just getting around to making my weekly Kale Salad.  I would say that I am mildly obsessed with kale right now and have been making some version of kale salad each week.  I have been experimenting with all the different varieties of kale and have to say that my favorite is the Lacinato Kale also know as Dino Kale.

 Lacinato Kale is intensely GREEN and is more tender than some of the other varieties.

Massaged Kale Salad

1 bunch of Lacinto Kale, cut into ribbons

1 tbsp olive oil

sprinkle of sea salt

juice of one lemon

1 Honeycrisp Apple, diced

1 cup cucumber, sliced

2 carrots, sliced

1/4 cup toasted walnuts

Put kale in a large bowl.  Drizzle with olive oil and sprinkle with salt.   Massage kale with your hands so it is coated with the olive oil and it begins to wilt and darkens.   Add the lemon juice, apples, carrots, and toasted walnuts, and toss. 

 Yum! 

I also made the most amazing Cold Soba Salad with Edamame Pesto.  I absolutely love this salad.  It  is packed with flavor, extremely filling and has a nice crunch to it with the addition of red cabbage.  I found this recipe in the January/February issue of Health Magazine hidden in the back of the magazine and am so glad that I did.  You have gotta give this one a try..... Love it!

Cold Soba Salad with Edamame Pesto

recipe adapted from Health Magazine January/February 2012

8 ounces soba noodles
1/2 cup fresh cilantro leaves
1/2 cup fresh parsley leaves
1/4 cup pepitas
1-2 garlic cloves
1/2 cup shelled frozen edamame, defrosted
1 tsp red pepper flakes ( I like it spicy!)
dash of sea salt
2 tbsp lime juice
2 tbsp olive oil
1 tbsp water
1/2 cup crumbled feta cheese
1 1/2 cup thinly sliced red cabbage

Cook soba noodles according to package directions.  Transfer noodles to a colander and run under cold water to cool.  Drain well.

To make pesto:  Place cilantro, parsley, pepitas, garlic, edamame, pepper flakes and sea salt in food processor and pulse until incorporated. With motor running, drizzle in lime juice, oil and water and process until smooth.

Transfer pesto to a large bowl and add noodles and cabbage. Toss until well coated.  Divide noodle salad among 4 plates and sprinkle with feta cheese.

Delish!

I have had good day of eats today and am getting back on track slowly but surely!