Summer is in full swing and it has left me running in circles (in a good way). I blame training for a triathlon and beautiful weather that begs for outdoor social engagements. I’ve been a little behind on my posts (and laundry, and email, and cleaning…) but I’m getting back on schedule. Because it’s been hard to keep to my usual routine, I’ve been leaning toward easy to prep meals that can keep for a while in the fridge, so that the last minute dinner with the girls doesn’t through of my meal plan for the week. Insert this kale salad. As I’ve said before, kale is my favorite leafy green for many reasons. Today’s reason is it’s heartiness, which allows you to keep kale longer than other salad greens. No more slimy mixed greens for you!
Before I jump into the recipe, I need to highlight one thing: the key here is massaging the kale. Yes, it sounds weird, but it makes a huge difference!
Everyday Kale Salad
Yield: 4 servings. Per Serving (without mix-ins): $0.53, 71 calories, 4g fat, 23g carbs, 2g protein.
Wash 1 bunch of kale (about 1 pound), remove stems, and cut into bite-sized pieces. Whisk together your favorites of the following ingredients:
- 1 tablespoon oil – I highly suggest olive oil as your base for any dressing, but you could use vegetable oil if necessary.
- 2 tablespoons vinegar or acid – I like apple cider or red wine vinegars, but you could also use balsamic or rice wine vinegar, or even lemon or lime juice.
- 1 teaspoon syrup – honey is my go-to, but maple syrup or agave nectar works.
- 1 teaspoon salt – go kosher or go home!
Massage the kale with your hands much like you would knead dough, until it turns a dark green. Toss in the dressing and let marinate in the fridge for about 20 minutes. Add your favorite salad mixings (pictured here – tomatoes, red onion, fresh corn, and Israeli couscous) and enjoy!