I haven’t had kale in so long and recently had a real hankering for it after seeing it in store!
My normal procedure would be sauteeing or steaming it with a big squeeze of lemon and a pinch of Maldon salt, but I decided to mix things up a bit and make a kale salad for the week instead!
I’ve made kale salads before here, a simple massaged one and a tahini one, but I love this combination that I made that’s packed with vegetables. Ratio-wise, I like adding more veggies than kale because, let’s be honest, it tastes way better that way.
You can feel free to add in anything you like or omit vegetables. I know that avocado would make a deliciously creamy addition whilst pepitas or walnuts would add a nice crunch to the salad.
Rainbow Kale Salad vegan, gluten free, dairy free
Serves 2 as a main or 4 as a side
This is a wonderful salad that you can make at the start of the week. The kale is massaged until tender and works perfectly with the other vegetables. Feel free to add in any ingredients like nuts and seeds, pomegranate or avocado (although I would advise adding avocado before serving so it doesn’t brown). To make it a main meal, you can add some potatoes or grains like quinoa or some beans.
1/2 bag of kale
1 raw beetroot, grated
1 carrot, grated
Handful of cherry tomatoes, halved
1/3 cucumber, diced
Handful of parsley, chopped
1 tbsp capers (wash if coated in salt)
Apple cider vinegar or balsamic vinegar
Extra virgin olive oil (optional)
Sea salt and black pepper, to taste
Wash the kale and dry to get rid of any excess moisture.
Massage kale with lemon juice, a touch of apple cider or balsamic vinegar and a pinch of salt.
Once the kale has gone down in size, add the rest of the vegetables, chopped parsley and capers.
Once mixed, refrigerate for at least half and hour before serving.
Once ready to serve, add some extra herbs on top and any other ingredients like pomegrante. It’s delicious with a drizzle of olive oil here too!