With winter in full swing, it’s much harder to work up a motivation to eat a cold salad. However, this flavorful, protein-packed winter wonderland is highly addictive and makes a great prelude to a hearty meal.
Kale and hemp seeds are natures super foods. Just 2 tablespoons of hemp hearts alone will give you 10 grams of protein. They are most nutritious seeds in the world and have the most concentrated balance of proteins. Kale is also high in protein, in addition to iron, calcium, magnesium, fiber, and much more.
To achieve a greater flavor complexity, I used two different varieties of kale: green leaves, which are tougher in texture and bitter-sweet in flavor; and black leaves ( aka Tuscan kale), which are slightly sweet, more refined and chewy in texture.
- 8 cups, (~ 300 g) packed kale leaves, stems removed
- 2 cups baby tomatoes, chopped
- 3-4 garlic cloves, mashed
- 1/2 tsp fine Himalayan salt
- 2 tsp lemon juice
- 2 Tbsp olive oil
- 1/2 cup hemp seeds, hulled
Wash and de-stem your kale, so you are left just with the leafy greens. (That helps to reduces the bitterness of the kale dramatically). Tear the leaves into large bite-size peaces.
In a bowl, combine kale, garlic, salt, lemon juice and olive oil. To soften them up, massage kale leaves with your hands until they starts to wilt. Add tomatoes and hemp seeds to the mix and serve immediately.