Description
A kale salad base with basic dressing and all-star vegetable accompaniments.
Ingredients
Scale
- 2 bunches kale (curly or flat-leafed styles are ok)
- 3 tablespoons olive oil
- 3/4 teaspoon kosher salt
- 1/2 red onion
- 1 heaping cup cherry tomatoes, halved
- 1 cup diced orange pepper
- 2 tablespoons lemon juice
- 2 teaspoons Dijon mustard
- 1 clove garlic, minced or grated on a microplane grater
Instructions
- Using your hands, strip the leaves from the kale stems. Roll up your leaves into a tight bundle and chop them widthwise then lengthwise (about 1/2 inch).
- Add the kale into a large bowl with the olive oil and salt. Massage the kale with your hands for about two minutes. Set aside to marinate for 20-30 minutes.
- Meanwhile, cut your onion half down the middle then slice very thinly. Place the onion in a strainer and run under cold water for 30 seconds to 1 minute to reduce the bitterness.
- When the kale has finished marinating, add the onions, tomatoes, and diced pepper.
- In a small bowl, mix the lemon juice, Dijon mustard, and garlic. Add to the salad and mix very well until completely coated.
- Serve chilled.
Notes
Adapted from The Food Lab‘s Marinated Kale Salad with Chickpeas and Sumac Onions.
This salad is good eaten the same day or the following day.
Keywords: salad, kale salad, vegetarian, vegan, kale, simple, healthy, vegetables, greens