By Shannon Morehouse, MA, CHHC
Stop by Farmshed’s Farmers’ Market at our store from 3:00-7:00 PM tomorrow for fresh local, organic produce, including kale and zucchini, the two superstars in this recipe!
- 1 small bunch of kale, leaves torn from stems and chopped
- 1 small zucchini
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey
- Salt and pepper to taste
- ¼ cup crumbled gorgonzola cheese
- ¼ cup cashew pieces
1.) Using a vegetable peeler, peel the zucchini in ribbons and grill on medium-high heat on a grill vegetable tray. This only takes a few minutes!
2.) In a small bowl, whisk together olive oil, lemon juice, honey, salt, and pepper.
3.) In a large bowl, toss kale, zucchini, and dressing.
4.) Transfer to salad bowls and garnish with gorgonzola and cashews.