With spring in full force and summer on its way, now is the time to focus on the lighter side of the menu. Food that is not only great for you, but great tasting.
Thankfully, Lassen’s Natural Foods & Vitamins is dishing up fresh, delicious deli items (along with a host of other local, organic products) for the hungry lunch and dinner crowd. Nutritious artisan sandwiches and crisp, flavorful salads are plentiful. So when we asked Bakersfield Lassen’s manager Jay Escover to brainstorm a recipe for magazine readers using local ingredients, he quickly set about accomplishing this task with the help of the entire Lassen’s family. What they came up with is the perfect dish for this time of year; perfect for a light lunch or a side for a healthy family dinner. Did we mention it’s also ridiculously simple to make?
May we introduce the Kale Tangerine Salad.
Lassen’s Kale Tangerine Salad
- 1 bunch kale, stemmed and chopped
- 3/4 cup fennel, julienne
- 1/2 cup red onion, julienne
- 1/3 cup sunflower seeds
- 4 tangerines, peeled and sliced into rounds
- 1/2 cup fresh lemon juice
- 1/4 cup coconut oil
- 1 tsp. black pepper
Place kale in a large bowl. In a small sauce pan, melt the coconut oil, then mix in lemon juice. Add the lemon/coconut dressing to kale mixture and “massage” dressing into kale. Gently mix in the red onion, fennel, tangerine, sunflower seeds, and black pepper. Add more coconut oil if need be.