Kale and Carrot Salad with Spicy Peanut Dressing

*Pictured with chicken, served over quinoa.

Happy July 21st! After a few months off, a graduation (or two!), and plenty of rejuvenating life transitions, I'm back with new creations to share.  Cheers to doing the things you love, with the people who boost your smile, even on the ordinary Mondays.

Here's a fresh, savory recipe for a new spin on your salad tonight. Enjoy!

Ingredients: 

2 bunches of kale, de-stemmed

3 large carrots, peeled

1/4 cup sesame seeds

3 tbsp chunky peanut butter

1 tbsp Sriracha 

1/2 tsp freshly grated ginger

2 garlic cloves, crushed

3 tbsp almond milk, unsweetened

1/2 tbsp sesame oil

1/2 tbsp olive oil

1/2 tbsp rice vinegar

Directions: Serves 3-4

1. Chop the kale into bite-size strips, about 4 inches in length. 

2. Using your peeler, take your already-peeled carrots, and continue to shave strips off the sides. You should end up with about 3 cups of carrot shavings. 

3. Whisk together the peanut butter, Sriracha, ginger, garlic, almond milk, oils, and rice vinegar.

4. In a large bowl, toss together the kale, carrots, and spicy peanut dressing. Top with sesame seeds and toss again. 

*Option to add chicken: 2 chicken breasts, washed

- Double the ingredients in step number 3, making two servings of dressing.

- Slice chicken into strips.

- Bring 1 tbsp of oil to a simmer in a sauce pan.

- Begin to cook chicken until meat starts to turn white, stirring continuously with wooden spatula.

- Add dressing to the pan and coat chicken. 

- Heat until meat is cooked through and add to salad.