This week’s recipe is “Baby Dino Kale and Arugula Salad”.

This is a quick and easy to make salad. Please feel free to use any greens you have. You absolutely don’t have to measure the amount of each ingredient. In fact, I never do. The only reason I have an amount for the ingredients now is because I’m sharing the recipe with you, so I actually measured them to give you an idea of how much to use. Take into account your family size. Do you make it for you alone or for 4 people? That should determine how much you make. This salad is best if you eat it fresh, not as much the next day.

In real life, I go very much with what I have available and what I feel like eating. Rarely do I follow a recipe (unless I bake something). I just create a recipe using the ingredients I have available. I use my intuition and creativity, so I never get two salads exactly the same.

I lack the consistency factor, ha ha. In real life cooking, we rarely get the same dish to taste exactly the same. “I’m not a chef, and my kitchen it’s not a restaurant kitchen, and I’m OK with that”.

On the other hand, that’s what makes good restaurants so popular. The fact that they can make the same dish over and over again and it tastes exactly the same. So, if you really like it, you want to go back for more of it. I’m sure you know what I’m talking about. “The consistency factor.”

What I’m trying to instill in you however, is to let go of strict recipes. Use them as guidelines and just follow your imagination, your intuition and work with the ingredients you have available. Don’t let ingredients on a recipe become a limitation to you getting in the kitchen and cooking.

Now that I went off on a big parenthesis, let me tell you what’s in this the recipe, and how to make this delicious salad (and it’s fast one too).

Baby Dino Kale and Arugula Salad

Ingredients:

• 5 oz baby dino kale
• 5 oz baby arugula
• 2 small tomatoes
• 1 oz onion
• 1 Hass avocado
• 3 oz Gorgonzola cheese
• 3 oz hemp seeds
• S & P to taste
• Olive oil-liberal amount
• Juice of one freshly squeezed small lemon

Instructions:

1. in a very large salad bowl place your greens (no need to chop them unless you like them really small),
2. chop tomatoes, avocado, onion and cheese (I like them big cubes, except for the onion I like it thin slices),
3. add those ingredients and the hemp seeds to the salad bowl,
4. add S & P and lemon juice,
5. pour olive oil on top and
6. toss it all together,
7. It’s now ready to serve.

Macronutriens breakdown:

Makes 4 servings- see the nutritional facts label above for calories, fat, carbohydrates and protein per serving (1 serving = approximately 8 oz).

• As you can see this recipe fits the low carb, high fat (good fat) criteria that I use for all my meal planning. Net carbs on this recipe are 8 g per serving.
• This salad is pretty decent in protein as well, (approximately 2 oz/serving). Of course, you can add another 2-3 oz of protein depending on your unique protein requirements. Keep in mind this is only one of the 2 or 3 meals of the day.
• If FAT content scares you, by all means use less olive oil, avocado, hemp seeds and cheese. Make it so you like it and it meets your unique nutritional needs.

That’s it for today. If you set your goal to make this recipe or a variation of it 2 or 3 times this week, I think it will be a great achievement.

If you’d like to have the downloadable version of this recipe click here.

Love and whole foods,

Mihaela

P.S. Need help getting your kitchen ready to make healing foods? Get the FREE Kitchen Tools Resource Guide here or on the image below.