Summer Kale Salad
This Summer Kale Salad is not only a refreshing, tangy and slightly sweet side dish, but also a healthy and tasty main dish.
Ingredients
- 12 Oz. Bag Kale
- 1/4 Cup Onion Fresh or sauteed. If using powdered onion, use 1/4 tsp or to your taste. Optional.
- 1/2 Cup Carrots Diced or shredded.
- 2/3 Cup Blueberries Fresh or frozen.
- 1/2 Cup Dried Cranberries
- 1/2 Cup Sunflower Seeds
- 1/2 Cup Strawberries Fresh or frozen.
- 1/2 Cup Cashews Or any nut of your choice.
The Dressing
- 1/4 Cup Real Maple Syrup
- 1/2 Cup Apple Cider Vinegar
- 1/4 Cup Oil I used avocado oil.
- 1/2 tsp Salt
- 1/4 tsp Ground Pepper
Instructions
- If using fresh strawberries, blueberries, or any other fruit, clean, slice and set aside.
- But if you are using frozen fruits, pour them into a bowl and leave them set out for a couple hours until soft.
- Clean and dice or shred the carrots, set aside.
- Optional : Clean and slice an onion of your choice, I used a shallot and I sauteed the shallot before adding to the salad.
Preparing the kale
- While washing the kale, massage the kale, by squeezing it when I am rinsing, just for a few minutes, then set aside to drain.
- After draining, slice of any large stems or veins, chop the kale into smaller pieces.
- Place the kale, onion and carrots into a medium sized serving bowl, set aside.
Making the Dressing
- In a quart jar, add the oil, vinegar, maple syrup, salt and pepper.
- Cover and shake until well blended.
Putting the salad together
- Next, grab the serving bowl of kale and add the fresh, dried fruit, and nuts.
- Pour the dressing over everything and stir.
- Cover the salad and place into the refrigerator for about 1 to 2 hours.
- When ready to serve stir and serve as a side salad or as a main dish.
If serving this salad at a later time or the next day, do not add the dressing until right before serving.
Notes
Customize your salad with your favorite nuts, dried fruits or seasonal fresh fruits each time you make this dish.