Chopped Kale Salad
Summer in a kale salad! Who says kale salad is only for when it isn’t lettuce season! Feel free to substitute whatever summer veg you have to hand. Peppers aren’t ready yet? How about shaved carrots?
Adapted from Elizabeth Rider
Ingredients
1 15 ounce can garbanzo beans, drained and rinsed well
1 medium zucchini, chopped into 1/4 inch cubes
1 medium cucumber, chopped into 1/4 inch cubes
1 yellow, orange or red bell pepper, chopped into 1/4 inch cubes
1/2 large red onion, chopped into 1/4 inch cubes
3–4 large leaves green kale, stemmed & chopped into 1/2 inch pieces, then massaged for 30 seconds to soften
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon freshly squeezed lemon juice
1 1/2 tablespoon extra virgin olive oil
1 1/2 tablespoon red wine vinegar
1/2 teaspoon sea salt (plus more to taste)
1/4 teaspoon freshly ground black pepper
1 tablespoon freshly squeezed lemon juice
1 1/2 tablespoon extra virgin olive oil
1 1/2 tablespoon red wine vinegar
1/2 teaspoon sea salt (plus more to taste)
1/4 teaspoon freshly ground black pepper
Instructions
- Rinse and prepare all produce.
- In a large salad bowl, add the beans, veggies and herbs then drizzle with the lemon juice, vinegar and olive oil. Add sea salt & pepper to taste and toss well to combine.
- If you can, let sit at least 15 minutes to let the flavors come together. Store in an airtight glass container for up to 5 days in the refrigerator.
