The Kale trend has been going on for so long that I think it’s safe to say that it’s no longer a trend, but has found its way into the culinary mainstream. And by now, we all are aware that eating Kale boasts a list of healthful benefits: Low in Saturated Fat, and very low in Cholesterol. It is also a good source of Dietary Fiber, Protein, Thiamin, Riboflavin, Folate, Iron, Magnesium and Phosphorus, and a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Copper and Manganese….
But, if you’re like me, who wants the nutrients and fiber but finds eating a bowl of Kale leaves as appetizing as eating a bowl of grass (can you say, “Moo”?), then this Kale and Mixed Green Salad is a perfect solution.
Cutting the Kale leaves into very small pieces and then incorporating it with mixed greens is the key to not getting over-whelmed by the hearty green. Also, a great tip that will help make the Kale tender and easier to chew is to actually dress it with a lemon vinaigrette (recipe below) well before you add the rest of the ingredients. You’ll see what I mean later in my “Process” section.
Salads are so much fun to make because you can pretty much use anything you want. Left-over roasted veggies, a can of beans, tortilla strips, pears, corn kernels, etc. The options are endless!
Today, I’m using what’s in my kitchen. This is a loose recipe, you should add/subtract to your liking. Just don’t skip the key steps: small Kale cuts plus adding it with mixed greens.
Kale & Mixed Greens Salad
- 1 bunch Kale (about 2 cups cut)
- 3 cups mixed greens
- 1 avocado, large diced
- 2 carrots, shave into ribbons with a vegetable peeler
- 1 cucumber, peeled and sliced into half-moons
- 1 green onion, sliced
- 1 bell pepper, cored and thin sliced
- yellow cherry tomatoes, halved
- 2 tablespoons pepitas
- ¼ cup cranberries
- Salt and pepper
- ¼ cup lemon juice, about 1 lemon
- ½ cup extra-virgin olive oil
- 1 teaspoon honey
- 1/2 teaspoon Dijon
- ¼ teaspoon salt
- ¼ teaspoon pepper
Wash Kale. Fold each leaf in half and tear or cut out the tough stem, discard stem. Chop 1 or 2 leaves at a time into very small bite size pieces. Place Kale pieces in a large salad bowl.
Next prepare the vinaigrette. Add all vinaigrette ingredients into a clean mason jar. Secure lid and shake well. Toss Kale with enough dressing to coat and let sit (this will allow the acid from the lemon juice to break down the tough fibers of the Kale) while you prep the rest of the ingredients.
After the remaining salad ingredients have been prepped, add the mix greens with the Kale, toss with a pinch of salt and pepper. Lastly, add prepped ingredients and the amount of dressing to your liking.
Toss and serve.