May 29, 2014

Recipe: Kale Salad + Gluten Free Chocolate Chip Coconut Oil Cookies

Kale Salad with Champagne Honey Lemon Vinaigrette.

3-4 cups of chopped kale [I bought a pre-chopped mix from Whole Foods that contained carrots and cabbage]
1-2 red bell peppers diced
1/2 cup red seedless grapes sliced in half
1/3 cup of roasted unsalted sunflower seeds
1/3 dried cherries
1/3-1/2 cup of freshly grated pecorino cheese
shaved manchego cheese for topping

Combine all of the ingredients above except for the Manchego and pour dressing over everything [reserve a little to add to taste before serving], making sure to massage into the kale for a few minutes. Cover and chill for at least a few hours before serving and top with the shaved Manchego cheese to taste. Make sure to serve cold. This salad will hold up for 1-2 days so you can make ahead of time!

Gluten Free Chocolate Chip Coconut Oil Cookies.

I used this recipe from Averie Cooks [read her direction thoroughly before starting!] but subbed the flour for Trader Joe's Gluten Free Flour Mix, added 1/2 teaspoon Guar Gum and sprinkled with Maldon Sea Salt [make sure you chill the cookies for a few hours and bake them directly from the fridge or else they will spread!]. I served them after cooling for about 5-10 minutes on the cooking sheet with Talenti Sea Carmel gelato.

I made these to recipes yesterday for our anniversary dinner and they were so delicious I wanted to share! This salad is perfect for summer and is great as a side or paired with seared salmon or quinoa as an entree. Let me know how you like them if you make them and enjoy! XOXO

1 comment:

Stephy said...

The cookie recipe sounds fantastic! Thanks for sharing!