Simple summer kale in all its glory. I call this my kitchen sink salad, cause I throw almost everything in it. I use my big clear plastic bowl with super sealed lid and put it front and center in the fridge. Every morning I am reminded of whats for lunch and fill up a to-go container. Dressing and pepitas on the side. Before eating I dress the salad and let sit on the counter for 30 minutes to get the kale nice and marinated in that killer dressing. Below are the basic ingredients to build this Summer Kale Salad.
Sumer Kale Salad w/Ginger Sesame Dressing
Yield 8 servingcs
- 4 cups destemmed kale, dinosaur and curly variety
- 1 cup shaved raw brussel sprouts
- 1 cup sliced red and yellow bell peppers
- 1 cup chopped cauliflower
- 1 cup chopped cucumbers
- 1 cup shredded carrots
- 1/4 cup Roasted pepitas
Other things I've tossed in the past are sliced radishes, pre-shelled edamame, and grilled chicken. Note, I always double the recipe and put in a mason jar. I figure if you are going to make your dressing, make enough to share or use as a marinade.
Dressing:
- 1/4 cup rice wine vinegar
- 2 tablespoons toasted sesame oil
- 1/3 cup canola oil
- 3 tablespoons honey
- 2 tablespoon sugar
- 1 tablespoon fresh ginger grated
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1 tablespoon sesame seeds
The dressing is easy. I use a mason jar with a lid. Add wet ingredients, then rest of the ingredients. Shake to emulsify. (Mini workout included)
That's one big bowl of fiber dense goodness that can feed you lunch for a week!
Courses Lunch or Dinner
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