Kale Salad Recipe
This versatile salad makes earthen greens, tangi lemon, crisp seeds and a touch of sweetness, a well -round taste profile. It is easy to prepare and adapt with various topping such as fruits, nuts or proteins.
Equipment
- 1 Large mixing bowl
- 1 Salad spinner
- 1 Measuring cups and spoons
- 1 Chef’s knife
- 1 Cutting board
- 1 Whisk
- 1 Small bowl
Ingredients
For the Salad
- 1 large bunch of kale, stems removed, leaves chopped
- 1 cup cherry tomatoes, halved
- ½ cup shredded carrots
- ½ cup cucumber, sliced
- ¼ cup red onion, thinly sliced
- ¼ cup roasted sunflower seeds or nuts
For the Dressing
- ¼ cup olive oil
- 2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp honey or maple syrup
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Wash the Kale:Wash the kale takes off beneath water and dry them well. Expel thick stems and chop the takes off into little pieces.
- Rub the Kale:Put the kale in a huge bowl. Include olive oil and lemon juice. Utilize your hands to tenderly rub and press the kale for 2–3 minutes. This makes it delicate and top notch.
- Include Salt and Pepper:Sprinkle a small salt and pepper. Blend well.
- Include Additional items (Discretionary):You'll blend in nuts, natural products, seeds, or cheese to form the serving of mixed greens more flavorful.
- Serve Fresh:Serve the serving of mixed greens right absent or chill within the cooler for some minutes some time recently eating
Notes
Massage the bud: This step is important to soften the bud and reduce its natural bitterness. Use fresh ingredients: Opt for fresh, high quality vegetables and greens for the best taste. Customize ad-in: Use with topping such as avocado, feta cheese, or grilled chicken for diversity. Make further: Prepare the dressing in advance and store it in the refrigerator for a week. Serve fresh: Salad dress just before serving to maintain its crisp texture.