Yesterday I picked up a copy of The Onion and almost shot coffee out of my nose when I saw this article:
Ruby eats every meal like she’s a close second in a pie-eating contest. A re-occurring joke in our house involves Ruby sitting in a circle at a Weight Watchers meeting, admitting “I was eating food so fast, I couldn’t even taste it!”
The look she’s giving me right now says she’d like to tell all of you how she’s seen me eat food.
On another note, the Air and Water show scared the sh*t out of Ruby on Friday. Like, literally. Not fun.
Enough crazy dog lady stuff. Speaking of stuffing faces, I can’t stop making the Vegan Creamy Cilantro dressing I posted a few weeks ago. This is the latest salad pairing for my new fave dressing.
Wilted kale, avocado, tomato, and cashew late summer salad, serves 2
-about 6 cups mixed baby kales (baby kales are key – this just won’t be the same with regular kale – too tough)
-1 cup cherry tomatoes
-1/4 cup raw cashews
-2 T hemp seeds (any seeds will work – sunflower would also be good)
-Dressing of choice (I made Vegan Creamy Cilantro)
Start with your baby kales. I got mine from Costco, but I’ve seen them in a lot of stores.
Get a big bowl, grab a handful and twist them to wilt. Like this:
Then grab another handful, and keep going until kale is soft. Top each salad with 1/4 avocado, 1/2 cup tomatoes, 1/8 cup cashews, and a tablespoon of hemp seeds.
Add dressing and enjoy: