Kale Salad(s)

There are a number of ways Kale can be incorporated into a salad, but understanding the basic properties of kale will help you do this in a successful way, otherwise your mouth may be filled with a bitter and unpleasant taste. Kale is full of fiber, hence why it is so healthy, but those fibers can create bitter flavors and stringy bites. Using acid based dressings, or rubbing (sometimes referred to as massaging) your kale with lemon can break down those fibers and neutralize it. Kale also has a coating to protect it from elements and this also makes it repel salad dressings. Below we have some basic steps and a few of our favorite kale salad combos for you to try!

MUST DO's FOR KALE SALAD

• After washing remove the stems. You can chop them up small if you want to add them back in later, but big hunks of leaf and stem make for inconsistent textures and flavors
• Chop or tear your leaves into small pieces. This makes for easier eating, better coating of dressing and an all around better experience.
• Massage with lemon OR coat with salt and oil. If you are not going to use a vinegar based dressing, massage your kale with lemon and let it sit for a bit (20 minutes). If you plan to use a dressing with vinegar in it, coat your kale with some oil and salt, this will break down the waxy protection on the leaves.
• Use a good amount of dressing. Unlike most lettuce, kale doesn't wilt if you pack on the dressing, it holds it well and can create wonderful flavors. You can use heavier dressings made from avacado or sour cream that would typically not work well with lettuce. 

Some Salad Combo Suggestions:

As you will see below, as long as you follow the above rules the possibilities of kale salad are endless! Get creative and enjoy. 

Sweet Kale Salad with Raisins

Ingredients: Kale, Shredded Cheddar Cheese, Raisins
Dressing:  Maple Syrup

This simple salad is quick, easy and delicious. 

Massage your kale with lemon, add some cheese and raisins, and finish it off with a drizzle of maple syrup to coat. 

Variations include adding apple, putting a sprinkle of 

chili powder in the syrup or using feta instead of cheddar.

Mexican Kale Salad with Avocado Dressing

Ingredients: Kale, Corn, Beans, Cheddar Jack Cheese, Tomatoes, Cilantro, Tortilla Strips
Dressing: Avacado, lime juice, yogurt, olive oil, garlic, apple cider vinegar, red onion, dijon mustard. 

Toss Salad ingredients in a bowl. Place 1 avocado, 2 tsp. lime juice, 1/2 cup of yogurt, 1/4 cup olive oil, 2 cloves of garlic, 1 tsp. apple cider vinegar, 2 tbsp. chopped red onion and 1/2 tsp. dijon mustard in a food processor or blender until smooth. Coat salad ingredients with dressing and top with tortilla strips.  

Lemon Garlic Kale Salad

Ingredients: Kale, Almonds, Parmesan Cheese

Dressing:  Lemon, salt, garlic, olive oil.

Toast almonds. Add one teaspoon of salt to about 1/3 a cup of lemon juice, whisk in 1 and 1/2 cups of olive oil, add garlic and set aside to steep. Chop Kale and add almonds and cheese. Remove the garlic cloves from the dressing mixture. Pour over salad. 

Variations include bread crumbs in place of almonds and crushed red pepper for a kick. 

Creamy Kale Chickpea Salad

Ingredients: Chickpeas (oil, sugar, cumin, paprika, cinnamon, oregano, salt),  Shallot (oil, flour, salt, pepper) and Kale (lemon juice, salt, beets). 

Dressing:  tahini, lemon juice, garlic, maple syrup.

Bake chikpeas at 375 degrees for 25 minutes coated in spices listed. Chop shallots, heat in oil, coat with flour salt and pepper, fry till crispy. Whisk 1/3 cup tahini, 2 tspminced garlic, lemon juiced, and 1 1/2-2 Tbsp maple syrup. Place salad ingredients in bowl, top with dressing, chickpeas and shallots.