I can already hear you, “oh, no! I don’t like kale.” And that’s what MOST people say. And I get it. Kale is super ….um, chewy. LOL It’s hard to consume most times and people just Do NOT know how to make it correctly.
In the past few years, kale has been the cool kid of greens. Where as people liked romaine lettuce and spinach in their salads, now people add kale. And not just any kale- curly kale.
The key to a good curly kale salad is breaking down the kale. I show you how in the video below.
Anything after that is really up to you in terms of what you add, but I like to add chick peas (for protein) and my goal with any salad is to make it pretty. Which usually includes red onions, tomatoes, green peppers and cucumbers. To me those colors usually just go well together.
I have sometimes added black olives for color contrast. But to me the recipe below is a wonderful addition to your flavors.
I usually grow kale in my summer garden.
Check out this recipe. Let me know below, do you like curly kale?
- 1/4 Cup Olive oil
- Juice from 2 large lemons
- 1 Small bunch Curly kale
- 1 Small 8 oz can Chick peas
- 1/2 Cup Cherry tomatoes cut in half
- 1/3 Cup Red onions
- 1 Large English cucumber Shaved and cut into small pieces
- 1 Large Green pepper Sliced
- 1/4 Cup Dried cranberries
Preparing the kale
- Clean the kale throughly using vegetable wash or baking soda to remove all grit and grime
- Set the kale aside in a large bowl
- Liberally pour 1/4 cup of olive oil over the kale leaves (it will seem like too much- it’s not)
- Cut the lemon in half and squeeze the lemon juice onto the kale leaves
- Masssage the kale leaves breaking them down to a “chewable” consistency. You will feel the kale breaking down in your fingers. Massage for 2-3 min or until every leaf has been touched by olive oil and lemon juice.
- Take a large paper towel and dry the excess moisture out of the salad
- Now your kale is ready!
- Peel and slice the cucumbers. I like to peel my cucumber cut it in half them evenly chop the pieces (put some people like their cucumbers round, I prefer mine cubed).
- Clean and cut the cherry tomatoes in half. Set aside (do not add the tomatoes until you are about to serve this salad).
- Open and drain the can of chick peas. Be sure to clean and wash off the chick peas to remove the “film” from the can.
- Peel and slice the red onions and set aside. If I am cooking for a crowd I DO NOT add the onion to the salad. I set them to the side.
- Clean and chop the green peppers
Preparing the salad
- Add the cucumbers, chick peas, and green onions. If you’re serving the salad in 10 min or less add the tomatoes and then toss the salad.
- The olive oil and lemon juice *should* have added enough salad dressing but if you want you can add a splash or two more. But be careful as it can make your salad soupy.
- Add the dried cranberries on top.
- Cover and place in the refrigerator
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