This salad is as versatile as it is simple and delicious!
The base is, well, kale. The toppings can be catered to the season, below are just a few suggestions.
Pick a Fruit:
- Spring: chopped strawberries
- Summer: Diced Mango
- Fall / Winter : Pomegranate
Pick a Nut:
- Spring: Pecans
- Summer: slivered almonds
- Fall/ Winter: Pumpkin seeds.
Dressing is a simple lemon juice, olive oil, honey blend.
Seasonal Kale Salad
- 3 cups finely chopped kale
- 1 cup fruit of choice
- 1 cup nuts of choice
- Massage: 1T olive oil, 1 T lemon juice, 1/2 t salt
- Dressing: 2 T olive oil, 2T lemon juice, 1T honey, salt and pepper to taste.
The technique is important as the ingredients are few. You can use a curly kale or the dinosaur kale I used here. First wash and remove the stem. The kale needs to be finely chopped and massaged to break it down so it’s easier to eat and digest.
Drizzle with 1T olive oil, 1T lemon juice and 1/2 T salt. Massage with you hands, like really, get in there and work it. You’ll see the greens become brighter and the volume decreases as it becomes more tender.
If using pomegranate you can buy whole pomegranates or the already prepared seeds, which saves a ton of time and effort. IF you chose to get the whole pomegranate, cut the ends off and break open submerged in a large bowl of water. As you peel out the seeds it sprays a lot of light red juice everywhere and it can stain. Underwater the juice is contained and the white pith rises to the surface of the water and can be skimmed off.
Toss in fruit and nuts.
Whisk dressing ingredients together and start with about half portion. Toss with tongs or by hand. Add more dressing as needed.
Store in refrigerator and serve at room temperature or chilled. Can be stored for 2-3 days in refrigerator.