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I didn’t want to cook but wanted something fresh. I chopped a couple of heirloom tomatoes I’d bought at the farmers market and some some leftover basil, tossed it with a drizzle of olive oil and balsamic vinegar and generously dashed with salt and pepper.
Kale is a nutritional powerhouse, but you have to cook it to receive its benefits. Massaging kale with vinegar breaks down the fibers of the kale, making its nutrients more available to you. This salad captures the flavors of summer – ripe peaches and tomatoes, fresh basil. The balsamic vinegar, juice from the tomatoes, and goat cheese/tahini/avocado combine together to make a creamy dressing without added oil.