Kale Salad

Kale is one of my favourite vegetables. It is definitely my favourite leafy green. Because, you know… I see those as two separate things.

I like my kale pretty tough, so when I make it I try to cook it for 5 minutes max — it’s usually the last thing I add to my recipes. That being said, it can become quite soft when you cook it longer, so if that’s what floats your boat, keep the heat on for as long as you want. Kale is delicious in pretty much every form. I kid you not.

However, there is another way to soften and season your kale that doesn’t involve cooking it at all, which is how this salad is made!

Gorgeous veggies just waiting to be eaten!

Using a combination of olive oil and lemon juice to cover the kale leaves and then letting the greens soak the moisture in for about an hour gets the leaves nice and tender while keeping them fresh. The cayenne and cumin give the greens a bit of a kick, and the tang from the lemon complements the kale’s natural flavour.

This salad is one of my absolute favourites because it’s easy, tasty, and healthy. Prepare it first before cooking the rest of your dinner and the salad will have plenty of time to marinate and absorb that lemon oil. Mmm!

Kale Salad

1 bunch kale
4 to 6 tbsp olive oil
4 to 6 tbsp lemon juice
1 bunch parsley (optional)
1 red bell pepper
1/2 an english cucumber
sprinkle cayenne pepper
1 tbsp cumin
salt and pepper to taste

1. In a small bowl, mix together your olive oil, lemon juice, cayenne, salt, and pepper. It’s up to you to decide on the proportion of olive oil to lemon juice, depending on how lemony or oily you want your salad to be.

2. Wash the kale and tear the leaves off the stems (grabbing the leaf with your hand and applying pressure to the stem while moving your hand will easily detach the greens). Pat dry with a paper towel if desired. Chop the leaves into bite-sized strips.

3. Wash and chop the parsley. Wash the red bell pepper and english cucumber and cut into small chunks. For maximum nutrition, keep the skin on the cucumber!

4. In a large bowl, combine all of the vegetables with the dressing. Toss until kale is coated evenly with oil and lemon juice. If there is not enough liquid to adequately season the kale, add more as needed. Cover and allow to stand for at least one hour, tossing once or twice during the marinating process to distribute the dressing evenly.

5. Serve at room temperature.

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