This kale salad recipe is the perfect complement to the Spring Cleansing Facebook Event that started on Monday, March 28th! Incorporating Udo's Oil gives the dressing some depth and your body the essential fatty acids that it desperately needs! Enjoy!
4 servings
• 1/2 cup Flora Udo's Oil
or
• ¼ cup Sacha Inchi Oil +
• ¼ cup Olive oil
+ 1 tbsp. Olive oil for cooking the steaks
• ½ cup Balsamic vinegar
• 2 cloves Garlic, pressed
• 2 bunch Kale - stems removed, leaves torn into bite-sized pieces
• 4 (4 oz.) Grass-fed beef steaks
Pour Udo's Oil or Flora Sacha Inchi Oil and ¼ cup Olive Oil, plus balsamic vinegar and garlic cloves into a mason jar and shake until uniform.
Put kale into a large mixing bowl, pour the dressing over the kale, and mix
together by hand to coat kale, massaging dressing into the leaves to soften.
Add olive oil to a skillet over high heat and cook each steak to your
preference. Serve steak with salad and enjoy.
Option: serve with wild salmon fillets instead of beef. Rinse and pat dry
salmon, drizzle with olive oil, salt and pepper, and bake at 375°F for 10-12 min.
