tweak and nourish

ALL ABOUT THE KALE. I admit, I'm always drawn to kale when I go to the grocery store. I let my imagine run wild when I have kale in the fridge. I saute it with garlic and sesame oil and imagine it as a banchan to complement Asian dishes. I make kale chips when I feel like taking a break from junk food. My favorite is making kale salad. My inspiration this time came from the Garden Cafe at Common Ground in Kauai. Oh, how I savored every bite. The Mighty Green Salad was the best kale salad I've ever tasted. Was it because Rob Lowe was seated at the next table? I'm sure it wasn't because my husband had to point him out to me.

How I made my version of the best kale salad: First, I cut the kale in bite-size pieces and massaged with olive oil and lemon. I added shredded semi-ripe papaya, chopped almonds, and homemade basil-fig vinaigrette. So simple yet so good!

The best kale salad:)

Basil growing in the balcony:

Fig infused balsamic vinegar on the right: