Guess what’s in this season?
Wait. You don’t seem too excited. That’s okay, I understand. When I tried it for the first time, I was so disappointed that I shrugged it off, banishing it from my kitchen for years. What got me to try it again was the fact that it’s extremely nutrient-dense. Vitamin K…Vitamin C…Vitamin A (all three in huge amounts)..folate..antioxidants..calcium…the list goes on. (Read more here)
These days, I crave it. You know how after eating heavy for a couple of days you want to apologize to your body and feed it something nourishing? Something light and refreshing, yet satisfying? Kale is just that.
The trick is to make it in a way so that you don’t dread eating it. It helps if it’s it’s quick and easy to prepare, not to mention tangy and crunchy, with a slight bite to it (as in this recipe).
Here are 5 tips for making your kale salad delicious:
- Use organic kale. If you put them side by side, it’s visible that organic kale is usually darker than the conventional variety. I’ve noticed it’s tastier as well (my first try must have been inorganic).
- Use your hands to break the kale into bite-sized pieces.
- I think this tip is mentioned in every kale recipe I’ve seen — massage the kale with the dressing. Kale works hard to provide you with so many nutrients. It deserves it.
- Be generous with the lemon and salt. The salt helps offset the bitterness, and the lemon boosts the absorption of its iron and calcium content.
- Let the kale sit in the dressing for at least 15 minutes before serving.
The "Actually Good" Kale Salad
My sister came up to me confused after tasting this salad and said: "kale isn't supposed to taste good". Not with this recipe. It's actually good!
- 1 bunch organic kale (about 14 oz) ribs removed
- 2 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 tsp apple cider vinegar or other preferred vinegar
- salt and pepper to taste
- pinch of red chili powder
- 2 radishes thinly sliced into strips
- 1/2 large avocado chopped
- 1 small tomato chopped
- handful pomegranate seeds
- 1/2 tsp honey (optional)
Tear the kale into bite-sized pieces and place into a salad bowl.
Add the olive oil, lemon juice, apple cider vinegar, salt and red chili powder and use your hands to massage the kale with this mixture.
Add the radishes, avocado, tomato and pomegranate seeds and mix. Wait at least 15 minutes before serving.