Whenever I scroll through Instagram, I am always on the lookout for a new bright, beautiful and ultra-healthy post from Kate Van Horn. On her account, She Be Kale In It, Kate has absolutely nailed her niche. It has been incredible to watch her journey, especially because Kate and I were college roommates! We met while in school at Arizona State University, so as a tribute to our southwest college days, we collaborated to create this amazing Southwest Kale Salad with Cilantro Lime Dressing. Before we get to the recipe, let’s do a little Q&A so you can get to know Kate. You can also read my answers to Kate’s questions on her blog.
Gab: I love that your brand is “She Be Kale-In It.” What does “kale-in it” mean to you?
Kate: To me “kale-in it” means thriving. It means waking up and doing your best to be healthy both body and mind and to live a balanced lifestyle. It doesn’t mean you must be vegan, but rather that you listen to your body and treat it the best that you know how. To “kale it’” means to be confident in your skin and passionate about your health.
Gab: Are you vegan, vegetarian or in between?
Kate: I like to call my diet “label-less”. I have a history of a restrictive and unhealthy relationship with food, and although I attempted vegan it felt too strict for me and where I am currently in my life. I do however choose to be very mindful of my consumption and what foods I purchase. My fridge is only stocked with vegan food, but I will listen to my body and respond appropriately especially in social situations and special occasions!
Gab: How can we start incorporating more superfoods into our everyday diet?
Kate: Smoothies are probably the easiest time to blend all the superfoods in! Make a smoothie bowl and get creative by sprinkling superfoods like chia and hemp seed on the bowl with fresh fruit. I also love them on oatmeal.
Gab: Any tips for staying healthy on a budget?
Kate: The freezer is your friend! I always freeze any greens before they go bad, especially when I purchase a large bag of organic spinach and don’t go through it quickly. Superfoods are pretty pricey, instead of creating something with six different superfood ingredients, I focus on one or two and just use the others the next recipe.
Gab: Why do you think it’s important to be balanced in food and lifestyle?
Kate: I think balance is the only way to sustain a healthy habit. There are days I indulge, as we all should. But living with balance both through our physical exercise and diet allows us to become our strongest, most positive version of ourselves.
Now that you’ve gotten to know Kate a little bit, I think it’s time for you to get to know this incredible salad! Kate and I chose flavors that are popular in dishes from Arizona – black beans, corn, avocado, cilantro, lime – and added mango and cherry tomatoes. Because Kate’s blog is “Kale-In It” we had to make this a kale salad! My favorite part of the salad, though, is the dressing. Adding paprika gives the fresh and zesty cilantro lime dressing a subtle smokey flavor. I seriously could drink this stuff! Add your favorite protein to the salad to make it a full meal. Chicken, spicy tofu or even some steak would be amazing!
- Black beans
- Diced mango
- Cherry tomatoes
- Baby kale
- Your choice of protein (optional)
- 1 large bunch of cilantro leaves, stems removed
- 1 clove garlic
- ½ teaspoon red pepper flakes
- ½ cup olive oil
- 1 teaspoon salt
- 1 teaspoon paprika
- 2 tablespoons red or white wine vinegar
- Juice and zest of 1 lime
- Add all dressing ingredients together in a blender or food processor. Blend until smooth.
- Mix all salad ingredients together with proportions as you would like.
- Top with dressing and serve! Refrigerate leftover dressing in a Mason jar or container.
I hope you enjoyed getting to know Kate from She Be Kale-In It and also try this incredible Southwest Kale Salad! Comment below if you want to see more collaborations on Gourmet Gab.
Love food. Love self. Love life.