For the Crickets Topping:
1 teaspoon olive oil 3/4 cup frozen crickets (thawed)
1 whole clove garlic (crushed or garlic salt)
salt to taste
For the Salad:
1 bunch kale 1/4 cup olive oil
1/2 lemon (juiced)
salt (to taste)
garlic salt (to taste)
chipolte powder (to taste)
1/2 cup cranberries
1.Heat oven to 350°F.
2.Use 1 tsp olive oil to grease a baking pan.
3.Toss rinsed, thawed crickets in a bowl with crushed garlic and dash of salt (or just garlic salt).
4.Spread Crickets evenly out on baking sheet. Bake for 5 to 10 minutes or until crispy and golden, turning occasionally with a spatula.
1.Chop rinsed, dried kale into bite-sized pieces, and place in large salad bowl.
2.Pour 1/4 cup olive oil over leaves, then gently work hands through leaves, “massaging” the oil into the surfaces of the leaves. This needn’t take long — it’s mainly to make sure the oil is evenly distributed throughout the kale.
3.Add the lemon juice, and sprinkle on a dash of salt, garlic salt, and chipotle powder. Toss thoroughly, or work through with hands.
4.Top with chopped avocado, cranberries, garlicky crickets, and optional pine nuts.
Published with permission from Houghton Mifflin Harcourt publisher, “Edible” by Daniella Martin.
ขอบคุณข้อมูลจาก : http://www.diyfood.com/appetizer-sides-salad-recipes_recipes/daniella-martins-crickety-kale-salad_recipe#.V7wF4PmLTIV