This is when playing with your food is actually a good thing!
1 bunch fresh kale, washed
2 tangerines, peeled and segments removed
3 Tablespoons lemon vinaigrette (recipe below)
1 avocado, cubed
1/2 cup dried cranberries
1 cup chickpeas (garbanzo beans) drained, rinsed and drained again
1 cup edamame, shelled
Wash kale and remove the leaves from the stems. Place kale leaves in a large salad bowl. Drizzle the lemon vinaigrette over the leaves, then massage the kale for about 5 minutes. Just rub it as if you were rubbing someone's neck/shoulders. This makes the kale less bitter, darker and makes it silky. It basically "wilts" by your massaging. After cutting your tangerines (or oranges), hold the cutting board over the kale and make sure you pour all of the remaining juice from the tangerine (orange) onto the kale. Next, add the chickpeas, edamame, orange segments, avocado and more dressing.
Aimee Fortney's Lemon vinaigrette
2 lemons, juiced
2 Tablespoons olive oil
2 Tablespoons honey
salt and pepper to taste
Place above ingredients in a mason jar and shake well. Add to the massaged kale.
Aimee Jackson Fortney
Not the Perfect Cook ™