Allergy Free Black Bean Brownies
Being a private chef on Maui means I see lots of vacationers with lots of food needs and desires. In the last few years, requests…
=I don’t know how many times I hear from folks, “I don’t like kale.”
To those naysayers I always respond, “Have a no-thank-you bite.”
To every brave kale hating soul that has tried this kick butt deeelicious kale salad I say, “See? I told you so!”
So no one has an excuse to not eat kale now.
Here’s the genius recipe that will change your life.
Honest, not kidding.
SHAVED KALE SALAD
1 bunch of locally grown kale
1/2 cup currants
1/2 cup toasted macadamia nuts
2 lemons (juice & zest)
1/4 cup cold pressed olive oil
3 Tbl agave nectar (you may need to add more to taste…it should be on the sweet side)
1/2 tsp salt
Shave kale super duper thinly. The thinner the better, remember this is a SHAVED salad. No need to remove stems.
Pour lemon juice, olive oil, agave & salt in a jar. Shake the heck out of it until emulsified. Pour dressing over shaved kale. Toss well while fluffing the kale with your fingers. I plate the kale first and then add the currants & nuts so they don’t end up at the bottom of the salad.
NOTE: Feel free to sub any dried fruit or nut for the currants and mac nuts.
Those Parmesan crisps on top of the salad are super easy to make too. Place a piece of parchment paper on a glass plate. Sprinkle shredded parm on plate and microwave for 40-60 seconds. Let cool slightly and take off parchment.
Oh yes! One more thing about this miracle salad. It’s great the next day too. Something fabulous happens to the kale as it soaks up the lemony greatness of the dressing.
Now you can have your kale and eat it too.