Just a small amount of kale salad as a side dish will boost any meal’s nutritional profile. Some people love kale and can eat it any way it presents itself. The scale tips from “kale like” to “kale love” for me when the kale salad is constructed with adequate variety in the ingredients and a sweet, creamy dressing.
- Fresh kale leaves, cut into very small pieces
- Asparagus spears (fresh — not from a can or jar), cut on a diagonal into 1 inch pieces
- Carrots, julienned or shredded
- Broccoli stems, julienned or shredded
- Finely diced red pepper
- Avocado chunks would also be lovely
Toss together with your favorite creamy dressing. I use a storebought vidalia onion dressing when I’m in a hurry. When I have more time, I use the dressing recipe from Green Cauliflower Salad. Sometimes when I do so, I substitute two tablespoons of fresh squeezed lemon in place of the cider vinegar for a little citrus twist.
If you are really in time-saving mode, you can sometimes buy shredded kale at the supermarket. That cuts down the time prep considerably. Even if you want to pop the shreds into a colander for a quick rinse, the water blots out of the shreds very quickly, so that won’t slow you down.
In my experience, a little kale salad is sufficient. Large portions are simply not necessary.
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