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This blog post is written by my friend, Carolyn Morgan, who is a health coach and friend.  I like these so much, I asked her to share.

Spicy Purple Kale Salad

If you’re looking for the perfect accompaniment to a hearty fall dinner, this salad is for you.  Kale tastes best when grown in cooler weather, and it’s texture and the flavor work well.  I love the color of the purple kale, but you can use the kale of your choic.   I tend to serve this with Turkey Muffins for a great low glycemic meal.

Every time I make this dish, I get asked for the recipe.  I hope you enjoy it as much as my friends and family do.

Ingredients:  (approximately 4-5 servings)

6 leaves of fresh organic purple kale (you can also use green kale)

1 small tomato chopped small or ¼ C. chopped sweet red peppers

½ small purple onion, chopped small

3 -4 cloves garlic, minced

¼ cup organic olive oil

1 – 2 TBSP Goddess dressing (any tahini dressing will probably do)

Juice of ¼ – ½ lemon

Directions:

Wash the kale well in cold water. Drain. Remove leafy part from stalk. Chop into bite size pieces. Toss in remaining ingredients. Adjust the lemon juice, dressing and olive oil to taste. Sometimes I add a few shakes of garlic granules if it needs more punch. (Optional for southwest flavor, add a pinch or two of mild red chili powder.)

This tastes good fresh and will keep in fridge for a day and still taste great.

Enjoy!