The first time I tried kale it tasted like straight chlorophyll.
I like to push myself to give new foods a chance so I made an effort.
Kale chips. Kale salad. Kale in soups.
Welp, I tried. Moving on.
I had a hunch to give kale one more chance. (Always follow your hunches…unless your hunch is telling you to make a tuna cheesecake. Don’t follow that one.)
I threw in a bunch of colorful veggies, made sure it had plenty of flavor with feta and a lemon dressing, and added chickpeas and quinoa for protein.
The salad turned out perfect. Nutritious and irresistibly good.
So the lesson today is – don’t give up on foods if you don’t like them at first. :)
Is there a food you’ve had to try several times before you liked it? Leave a comment and share.
Here’s to health and new foods!
Greek Power Salad with Lemon Vinaigrette
For the salad:
- 1 bunch kale, torn into bite size pieces and massaged gently with clean hands for 30-60 seconds
- 1/2 c. uncooked quinoa, cook according to directions
- 1 cucumber, diced
- 1/2 pint grape or cherry tomatoes, halved
- 1/2 red onion, diced
- 1 can chickpeas or garbanzo beans, rinsed and drained
- 1 cup diced olives
- crumbled feta for topping, optional but recommended
For the dressing:
- 1/3 c. fresh lemon juice (about 2 large lemons)
- 2/3 c. olive oil
- 1 garlic clove, minced
- 1/4 t. dried oregano
- pinch of salt
- sprinkle of black pepper
Cook the quinoa according to the directions. While the quinoa is cooking, prepare the other salad ingredients. Combine all of the salad ingredients in a large bowl or platter. Combine the dressing ingredients in a mason jar or container with a tight lid. Shake until the lemon juice and oil are completely combined, 30 seconds or so. Toss the salad with dressing and crumbled feta.