Tasty Kale Salad
Nothing is worse than a wilted green salad, but here’s an awesome green that will last you for days: Kale. You can store a kale salad in its dressing and it tastes even better the next day. Makes the perfect salad leftover. This Kale salad is made with simple ingredients and makes a great addition to any dinner meal. Add grilled chicken and baked potatoes, and you’ll have a balanced lunch for the next day.
What you’ll need
For the Salad
1/2 bunch of kale
2 cucumbers, sliced
1/2 avocado, cubed
1/4 cup walnuts, chopped
1/4 cup cranberries
1 stalk green onion, chopped
Freshly ground salt & pepper to taste
Fresh grated parmesan, to taste
For the Dressing
1/4 cup oil
2 tbsps. Dijon mustard
1 garlic clove, crushed
2 tbsps. juiced lemon
Salt & pepper to taste
How to Make It
In a small bowl, assemble the salad dressing ingredients and whisk until combine. Set aside.
To prepare the kale, remove the stem from the kale leaves and place the leaves in a colander. Rinse with cold water and let drain for a few minutes or towel dry the washed kale.
Chop the kale and assemble in a bowl. Add a drizzle of lemon juice, oil and salt and massage gently with your hands for 30 seconds to 1 min. This is an essential step as kale has a fibrous rough leave and massaging it before assembly breaks down the fibre and allows the leaves to soften.
Add the remaining salad ingredients, then the dressing and mix well. You can let it sit for about 10-min to allow the kale to further soften. This salad will make a great leftover the next day, no wilted leaves!
Recipe Tips
You can prepare a whole bunch of kale by massaging it with lemon, oil and salt and store in an airtight container until ready for salad assembly. Massaged kale will last for 5-7 days in the fridge.
Don’t have parmesan? Try these cheeses instead: goat cheese, feta or any other cheese you have on hand.
Swap the dried cranberries for any dried fruit or go fresh instead with pomegranate or strawberries.