Exciting news over here!!!
Chris just found out he passed the PE, the professional engineer licensing exam. This is a huge deal! It was an 8-hour beast of a test that he has been studying every single day for, for all of 2013.
He’s a real deal engineer now. Complete with a stamp + everything! So insanely proud of him.
I just had to share the good news.
We’re heading out tonight to celebrate this huge milestone but also to say goodbye to our good friends, Peter + Michelle. They’re heading to California for new opportunities, and while we are going to miss their hilarious, silly, + loving personalities, we couldn’t be happier or more excited for them both.
I don’t quite know how to explain these two spectacular individuals and can’t even begin to figure out how they found each other, as they are about as perfect as perfect can be for one another.
[michelle – far right]
They actually met while hiking the Appalachian Trail quite a few years back. True story. How cool is that?
I know this won’t be the end of our friendship but it’s still hard to see them go. Love them both so dearly.
And now I give you this kale salad.
Because kale salads are awesome. Especially when all of the veggies are finely chopped, covered in a creamy almond dressing infused with ginger, and topped with marinated portabella mushrooms.
Kale salad for the win.
inspired by: King Kale Salad at Tasty Harmony
Chopped Kale Salad
gluten-free, vegan // yields 3 meal-sized salads or 6-8 side salads
- 1/2lb asparagus
- 1 head kale, de-stemmed + finely chopped
- 3 cups chopped cabbage
- 3 radishes
- 2 bell peppers
- 1 green zucchini
- 1 1/2 cups cooked quinoa, chilled
- 1 cup cooked chickpeas, rinsed + drained
- 1-2 avocados, sliced
- red onion, thinly sliced
- 2-3 portabella mushrooms, sliced
- 2 teaspoons sunflower oil
- 2 tablespoons balsamic vinegar
- Make the dressing recipe first to allow flavors to develop while preparing the salad.
- Trim the asparagus ends, chop into bite-sized pieces, and steam until just tender. About 7 minutes depending on the thickness. Place in an ice bath to chill, then drain + pat dry.
- For the mushrooms: Add the oil to a pan over medium heat. Once hot, place the sliced mushrooms in the pan and add the 2 tablespoons balsamic vinegar. Cook until tender, about 7 minutes, stirring occasionally. Place on a plate and let cool fully.
- Thinly slice then chop the radishes, pepper, and zucchini.
- Place the kale and cabbage in a large mixing bowl and toss with desired amount of dressing. Massage until tender.
- Add the chilled asparagus, radishes, pepper, zucchini, quinoa, and chickpeas in the bowl and toss with the greens. Add more dressing if needed.
- Serve in large bowls with cooled mushrooms, sliced avocado, sliced red onion, pepper, sesame seeds, etc. Add more dressing if desired.
Creamy Almond Ginger Dressing
- 5 tablespoons creamy almond butter
- 1/4 cup apple cider vinegar
- 2 tablespoons olive oil
- 2-3 teaspoons gluten-free tamari, or soy sauce
- 2 1/2 teaspoons pure maple syrup
- 2 teaspoons grated ginger
- 1/4 teaspoon grated garlic
- 1/4-1/2 teaspoon black pepper
- 2-3 tablespoons water
- Place all ingredients, excluding the water, into a jar and shake with the lid on until fully combined and creamy. It is important to use grated ginger + garlic, not minced. I use my microplane zester for this.
- Add water slowly to thin out and shake to combine. Dressing will thicken as it sits. Taste and adjust if needed.
Enjoy the weekend!