1 English cucumber, seeds removed and diced
1 peach, pitted and diced
3 dino kale leaves, minced
1/4 c red onion, diced
1 T honey
2 T olive oil
1 tsp lime salt (This is a real product. Mine came from Santa Barbara. If you can’t find it use sea salt and squeeze in some lime to substitute)
few cracks of pepper
Mix and let sit 5 minutes for kale to wilt. If you minced it good it actually takes like one minute.
I used this in a bean taco but I bet it would go great with white fish, or tossed with salad greens, or scooped with tortilla chips.
ABOUT THE AUTHOR:
Known for her attention to detail, challenging practices and poetic integration of yoga philosophy, Sara provides students with a rich experience for growth physically and mentally. There is always an aim for movement in class; be it a pinnacle pose, working a key action, or contemplating a specific theme. Check her out on yogavibes.com or in Chicago at yogaview. Sara has been a committed student to yoga since 1999. She holds teaching certifications since 2004 and continually studies under Noah Maze of YogaMaze and local Iyengar teachers. She’s a mother, a hiker, and a plant-based dynamo in the kitchen. Visit Sara at abalancedpractice.com