Kale Salad

New Year, fresh start, new resolutions, and season full of snow (hopefully in Tahoe).  Christmas and New Years was lovely.  Very nice, low key, we cooked a lot, drank red wine and celebrated what's to come in this next year.

After all of that heavy holiday food, I've committed to eating healthier and detoxing from all of the celebrations that December brings.  A lunch spot in downtown SF called Urban Picnic has this amazing Kale and Quinoa salad that I recently tried (remember, trying to eat better).

Kale Salad:

Dressing:
1 small shallot, finely diced
1 tbsp. rice wine vinegar
juice of 1/2 a small lemon
1 tsp. soy sauce
few pinches of sugar
black back pepper
1 tsp. dark sesame oil
1 tsp. grapeseed oil

Salad:
few cups of kale, chopped
handful of slivered almonds, toasted
handful of blueberries
handful of cherry tomatoes
3 small sheets of nori, thinly sliced
few pinches of toasted sesame seeds
5-6 pieces of fresh mozzarella (I used the little balls at TJ's called Ciliegine) 


Combine all the ingredients for the salad dressing and then whisk in the oils.  Add the kale first and toss to coat.  Then add the other ingredients.  Add a little bit more black pepper or sesame oil to your liking.