Grilled Kale Salad with Lemon Dressing
Today we have a WINNING recipe for you so that you can WIN in your nutrition and WIN in life!
Today’s WINNING recipe to meet Coach JC’s 10 WINNING Habits is Grilled Lemon Herb Mediterranean Chicken Salad. Where are my veggies?
For the lemon vinaigrette*
1/4 cup olive oil
1 medium lemon, juiced
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon Dijon mustard (certified gluten-free if necessary)
For the kale salad
1 bunch kale, stems removed
2 tablespoons olive oil
1 shallot, sliced thinly
2 medium peaches, sliced
1/4 cup toasted hazelnuts
Combine all vinaigrette ingredients and set aside.
Heat your grill or grill pan to medium.
Brush kale lightly with olive oil on both sides.
Place kale directly on the grill, and cook for 1–2 minutes before flipping and cooking for 1 minute on the other. Kale should wilt and char slightly. Watch closely to ensure it doesn’t burn.
Repeat until all kale has been grilled. Transfer to a serving platter.
Top kale with peaches, shallots and hazelnuts.
Drizzle with dressing as desired.
*Recipe yields roughly 3/4 cup of salad dressing, so don’t feel as though you need to use it all. The dressing keeps well in the fridge.
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WIN ALL DAY!