This is my go-to, every week salad that is packed with nutrition and tastes market fresh. I kid you not when I say I make this every week for dinner and switch it up by topping it with steak (for my husband) and fish or grilled portabellas (for me).
It's also a great salad to serve as a side dish at a fun summer BBQ or at a dinner party all season long :)
*I don't provide measurements for this salad because you basically just toss everything together using as much and as little of the ingredients as you want. For instance I love a lot of avocado and sun-dried tomatoes as well as the fresh herbs, but you may want to adjust to your preference (and group size!)
GARDEN FRESH KALE SALAD
Fresh kale roughly chopped (green, purple, or mixed all work!)
Mini cucumbers, sliced
Avocados, peeled, pitted and diced
Grape tomatoes, halved
Sun dried tomatoes (I use the ones soaked in olive oil)
Hearts of palms (cut into 1/2 inch slices)
Black olives (sliced)
Fresh basil, chopped
Fresh mint, chopped
Olive oil (high quality for optimum flavor)
Start by taking your kale and placing it in a large salad bowl. My secret trick with kale when making raw salads is to add the dressing first and massage the kale with it. This is what softens it a bit and removes that bitter flavor that some people dislike. The dressing that I use for this is a combination of 1 part fresh squeezed lemon juice and two parts olive oil, salt, pepper and minced garlic to taste. I whisk this all together and then drizzle over the kale. Then using my hands, I toss and gently massage the kale for about 30 seconds or so. Next, add the rest of your ingredients (in no particular order), although I like to add the fresh herbs at the end before tossing it all together. Do a taste test to see if you want to add any extra dressing or salt/pepper, and then your done! Top with your favorite meat or fish, or enjoy as is on those meatless Monday nights!