We’re loving kale salads these days, so I’m always on trying to come up with new ways to “dress” the healthy greens. I recently came up with a simple dressing that worked very well. I added some toasted pecans in the salad, since they were so nice in the “Red (Purple) Salad” I’ve made before. I think the pecans add a nice earthy flavor as well as texture, and complements the heat from the serrano chili. The salad pairs well with meat, such as a pork chop, but it’s also great on its own. It keeps well and tasted great the next day, too!
eat. live. paleo. 