The Best Kale Salad Recipe (for people who don’t actually like kale!)
Try this quick and easy recipe that will soon be a staple on the table.
Kale is a nutritional superstar packed with vitamins A, C and K. As a leafy green it contains plenty of fiber. But for some of us, the health benefits just aren’t convincing enough. Every year, I begrudgingly persuade myself to grow this beautiful veggie and every year it becomes an ornamental plant beside my lettuce and spinach. Lovely to look at, but left behind as I harvest everything around it. I want to love this amazing super food and with so many varieties to choose from, it could make it to the dinner plate much more often than I let it. I almost didn’t plant any in my garden this year, but this kale salad recipe was a complete game changer. Welcome back to the kitchen, Kale! You don’t have to languish in the garden anymore. If you’ve been ignoring your kale this is exactly what you need (and if you haven’t planted any this season then this is your motivation to grab some starts and get growing!)
Recipe:
6 cups of kale
2 tablespoons olive oil
1/2 teaspoon Dijon mustard
2 tablespoons lemon juice
2 tablespoons Parmesan cheese
salt to taste
Remove stems from kale & chop into salad-sized pieces. Mix all other ingredients in a bowl. Toss kale in and mix. Keeps for several days in the fridge.
Could this recipe get any easier? It’s so quick and easy, only uses one serving dish and because it chills in the fridge it makes a great make ahead option.
In Florida, we grow kale in the cooler months. Starting with Ethiopian kale in October, followed by other cooler-weather loving varieties as the temperatures drop. Check out our seasonal gardening guide for Florida to help you plan your year round veggie garden. Local to St. Petersburg, Florida? Visit our Garden Shop for our chemical free, locally grown, seasonally appropriate veggie starts, herbs, and hand-selected organic seeds from Southern Exposure Seed Exchange.
Article written by Jamie Ascensio
