Have you noticed there is a new vegetables in the supermarket? I’m talking about kale. If you haven’t try it yet get a bunch of kale quickly because you are going to learn how to make a delicious kale salad.
I think most of you are going to love kale. The really nice thing about kale in salads is that it doesn’t get soft as other lettuce types do. It will make a crispy salad that you can even make in advance. Kale is not only a trendy veggie, it has amazing nutritional benefits, it is rich in calcium & vitamins C,E, A and k. It belongs to the dark leafy veggies like broccoli & brussel sprouts but kale advantage is that it can be eaten raw in salads.
Making this salad is very easy, you can find kale in nearly every supermarket now. Any type of kale will work in this recipe, just remember to remove the tough stems first. Place kale on a salad dish and toss with the dressing which is just a combination of olive oil, lemon juice, poppy seeds and mustard. This salad gets better with time, if you can I recommend letting the kale marinate with the dressing for an hour or two. Kale leaves will be softer. Leftovers of this kale salad are still very tasty the next day, perfect for a lunch box!
I added other great nutrients to this salad: hazelnuts, avocado, pomegranate seeds and green apple. Our salad is hearty and delicious. If you want to add some protein to this salad cooked quinoa, chickpeas or pan-fry chicken goes well here.
¿Are you hungry for more new salads? I think you should try these:
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Stay in if you want to learn how to make a delicious kale salad. Kale belongs to the dark leafy veggies like broccoli & brussel sprouts but kale advantage is that it can be eaten raw in salads.
- 3 cups kale, stems removed
- 1 avocado, cubed
- 1/4 cup pomegranate seeds
- 1/2 green apple, thin sticks
- 10-12 toasted hazelnuts, chopped
- 3 Tbsp olive oil
- 1 Tbso organic apple vinegar
- 1 tsp Dijon mustard
- 1 tsp poppy seeds (can substitute for sesame seeds)
- 1 Tbsp honey
- salt & pepper to taste
For the dressing, combine all the ingredients in a jar and shake vigorously.
Strip leaves from the stems (discard stems). Wash and dry the leaves. Tear the leaves into small pieces and place in a large bowl. Add dressing, toss to coat and let stand 10 minutes if you have time.
Before serving add pomegranate seeds, cubed avocado, apple sticks and hazelnuts on top. Taste and adjust seasoning with more dressing or salt, if desired.
*Kale can be substitute for spinach or other lettuce type but I highly recommend you to try kale.