Today I’m going wedding dress shopping. AHH! I’m so excited. With this in mind last night, I wanted to make a super healthy and light dinner, so I could wake up feeling great for the big day ahead. I was craving a refreshing and delicious salad, packed with tons of yummy ingredients that would keep me full and satisfied, instead of reaching for a giant handful of chocolate chips, post-salad. Part of me was tempted to go pick up my favorite Chicken Chopped Salad from True Food Kitchen, but with Farmers Market kale in my refrigerator, and pretty much every other ingredient that’s in the Chicken Chopped,  I decided to make my own spin on this delish salad. 

The trick to making a perfect kale salad is simple – give it a little massage. Like people, kale gets much nicer, happier, and less bitter after a good massage. My favorite method is to pour some olive oil over the kale and work it into the leaves with my hands. Then I add lemon juice and continue giving the kale some love. This will break it down and make it much softer and tastier. All you have to do after that is add your favorite ingredients and season with salt and pepper! It’s that easy.

Let’s talk about our ingredients for a minute. We’ve got farro, which is a delicious grain packed with fiber to keep you full. We’ve got grilled chicken for added protein, dates and cranberries for a little sweetness, vitamin-rich pine nuts for a yummy nutty crunch, avocado for good healthy fats and tons of health benefits, and of course the superstar – KALE – which is just the healthy goddess of greens. Fresh shaved parmesan right on top and we’re ready to go. How delicious and healthy does that sound? Sounds like the perfect pre-wedding-dress-shopping-meal to me. 

For everyone who made resolutions to eat healthier in 2014, you’ll love this salad. It’s definitely going to be a staple in our house this year.

Ingredients
2 bunches of kale – spines removed and leaves cut in small pieces
1/2 cup farro – cooked according to pkg instructions
1/2 cup pitted dates – chopped
1/4 cup dried cranberries
1/4 cup toasted pine nuts
1/2 avocado – cubed 
Freshly shaved parmesan to top salad
Salt and pepper to taste

Dressing:
1/2 lemon – juiced
1 1/2 tbsp extra virgin olive oil
Salt & Pepper to taste

• Remove spines from kale and rip/cut leaves into small bite-sized pieces. In the meantime, cook farro according to instructions and set aside to cool. 
• Add olive oil and massage kale thoroughly until it softens. 
• Add lemon juice and continue to work it into the kale leaves. Season with salt and pepper.
• Add farro and all other salad ingredients. 
• Enjoy!

By the way, thank you to Jennie for the delicious, authentic Italian olive oil – makes all the difference! 🙂

Off to meet my mom for a healthy lunch at Zinc Cafe and then start shopping!!