A simple, nourishing and satisfying salad base. Massage kale leaves with lemon and salt, then lightly coat with a mustard vinaigrette. Add whatever toppings you like, although it is good enough to eat alone. Check out the video!
Our good friends Joe and Piper came over for dinner last night. Piper and I loved this kale so much so I thought I would share it with everyone. (Thanks Piper!)
It’s starting to feel like Spring around here and this refreshing kale salad compliments the weather. The zing of the lemons and mustard vinaigrette will rouse you from winter’s hibernation. It’s a perfect dish for welcoming spring, a rejuvenating time of year.
Kale Salad Base
1 bumch of kale, leaves washed
1 small lemon
1-2 teaspoons sea salt
2 TBS olive oil
1 TBS white balsamic vinegar
1/2 TBS grainy mustard
Tear kale leaves off of stems and into bite size pieces. Place in a large mixing bowl.
Sprinkle salt over leaves and squeeze the juice of entire lemon over leaves as well.
Use your hands to massage the salt and lemon into kale leaves, about 3 minutes. You should notice the kale getting more tender.
To make the mustard vinaigrette, simply whisk oil, vinegar and mustard together. Pour vinaigrette over kale leaves and give it one last massage.
Divide kale into salad bowls. Top with whatever you like or eat it as is.
As mentioned, these kale leaves are divine on their own. But if you’re looking for something more substantial, try adding some protein like tempeh, chicken, cheese or nuts. A poached egg would also be lovely.
I had some leftovers from last night that I threw on top of my salad this afternoon: cabbage, cilantro, radish, scallion and tempeh.
Love this so much. I hope you do too 🙂