Tuscan Kale Salad – It’s Oil-free & Excellent for Summer!
Tuscan Kale Salad
By Chef Katie Mae
Makes 4 side servings | Ready in 10 minutes | Stores 5 days in fridge (without the nuts)
INGREDIENTS
- 1 bunch of dino kale, chopped
- 1 lemon, juiced
- 3 Roma tomatoes, seeded and diced
- 1 cucumber, peeled and sliced in half moons
- ½ cup thinly sliced fresh basil
- ¼ cup minced red onion
- 1–2 tablespoons balsamic or red wine vinegar
- freshly ground black pepper to taste
- ¼ cup toasted walnuts or almonds
DIRECTIONS
- Add the kale and lemon juice to a mixing bowl. Massage the kale with your hands until kale is your preferred tenderness. You can do this for as little as a 30 seconds or as long as 5 minutes.
- Add the tomato, cucumber, basil, onion, vinegar, and black pepper. Toss well. For the best flavor, cover and marinate in the fridge for an hour.
- Crumble the nuts over the top just before serving.
CHEF'S NOTES
Dino kale is the best kale to be massaged, but other types can be used as well. The longer it is massaged for the more tender it will be, and the easier it will be to digest.
Join our free newsletter for recipes, cooking classes & LIVE weekly trainings!
Categories
All Categories