We all know that adding dark leafy greens are essential to any healthy diet, but how do we make them easy to prepare and tasty all at the same time? Welcome Kale. There are just a few simple tricks to making this favorite go to salad.
1. If you are buying a big bunch of kale (not bagged or chopped) or getting it out of your garden- rinse, pat dry & fold the leaf in half like a taco and cut off the thick spine before chopping it up into bite size pieces (about 3-4 cups chopped). If you don’t have it growing in your garden, save some time and buy the washed and chopped version in a bag.
2. Massage your favorite light or homemade salad dressing into the pieces with your hands. My sister Crystal uses an avocado, lemon juice, salt & pepper massaged into the leaves which is also delicious. The acid in either the lemon or vinaigrette breaks down the Kale and softens it a bit. My current favorite homemade dressing is Trader Joe’s Orange Muscat Champagne Vinegar combined with equal parts extra virgin olive oil (about 2 TBSP each) along with 1/2- 1 tsp Redmond Real salt (another favorite!) & pepper to taste & 1 tsp honey. Shake well and massage into kale leaves.
3. Allow to sit while you prepare the rest of the ingredients and you’ve got a healthy nutrient packed salad that compliments any meal.
A couple options for add ins to the dressed kale:
1 C sweet potato or butternut squash peeled, chopped, cooked and cooled &/or
1 small granny smith apple chopped
1/4 C fresh pomegranate seeds or dried cherries
1/4 C pepitas or pecans
1/4 C feta cheese or goat cheese
1/2 C blueberries &/or strawberries
1/2 chopped avocado
1/3 C sliced almonds
1/3 C feta cheese or shredded parmesan cheese
You can substitute any fruit or veggie, nut and cheese for a yummy, healthy salad. You can also add a protein like grilled salmon or chicken to make it a one dish meal.