Dressing: 2 tbsp of olive oil 1 inch of pink himalayan salt 1 tbsp of mustard 2 tbsp of water 1 lemon 1/2 tsp of Klishi Mild 1 ground garlic
Salad 2 bunch of kale 2 tbsp olive oil 1 tbsp of Tahiti sauce 1 handful of chopped sun dried tomato 6 mini sweet bell peppers 1 cup of nuts (cashew and hazelnut) Chicken breast (or any protein of your choice)
Cooking Instructions:
1. In a bowl, combine olive oil, Himalayan salt, mustard, water, lemon and ground garlic. Mix them until all ingredients are well incorporated. Set aside.
2. Prepare and wash the Kale. Remove the stems from 2 bunches of fresh kale and tear the leaves into bite-sized pieces. Place the kale in a large mixing bowl.
3. Drizzle 2 tbsp of olive oil over the kale. With clean hands, gently massage the oil into the kale leaves. Massaging helps tenderize the kale.
4. Add the rest of the salad ingredients and mix them.
5. Pour the dressing to the salad and Toss the salad gently, allowing the dressing to harmonize with the ingredients. This ensures every bite is infused with the zesty goodness.
6. Serve immediately and relish the vibrant flavors and wholesome goodness of the Klishi Chicken and Veggie salad. Enjoy!
