I grow kale every summer in my garden and it is by far the fastest, easiest growing crop I have. Unfortunately I don’t remember to eat it as much as I should. I make the odd kale chip but they don’t thrill me. I’m not a huge chip person but I am big on salads and that got me to thinking. I had a few ripe apricots on the counter and thought they they’d go nicely with the kale to make a tasty salad that even my husband would like. So I headed outside to the garden to snip my kale and came back and made this salad in about five minutes. My husband loved it!
Now let’s make our salad. One thing you always want to do when making a kale salad is to discard the tough stem that runs up the center of the leaf. Also you should chop your kale into small pieces so that it’s easier to eat. Lastly try to massage a tiny bit of oil or your dressing into the kale with your hands. This will soften it and will also make it easier to eat. Now it has the texture of spinach rather than a piece of cow hide.
The hard work is over, and now add your chopped ingredients and mix your salad dressing. I added apricots because I had them on hand but you could easily substitute mangos, peaches, papayas or whatever sweet, soft fruit you have on hand. I also used a red onion and pecans but again you can make substitutions. I have a bunch of pepitas that I would like to try next time and slivered almonds always work in a salad. Once you dress your salad, you are ready to eat!
That is all there is to this salad. The dressing is just white balsamic vinegar (but any vinegar will do), soy sauce, olive oil and honey. So if you are growing kale in your garden (and even if you aren’t) this is an easy, nutritious and oh so delicious salad to try. Kale is full of so many vitamins and minerals (see above) that it’s worth eating on a regular basis. I hope you give this one a try and let me know what you think of it!
For more information about all the wonders of kale, check out this article!
- 4 cups chopped kale
- ½ red onion, thinly sliced
- 1 ripe apricot diced
- ¼ cup pecans
- ¼ cup olive oil
- 2 Tablespoons white balsamic vinegar
- 1 Tablespoon soy sauce
- 1 teaspoon honey
- Whisk together you dressing ingredients (olive oil, soy sauce, vinegar and honey).
- Wash and chop your kale into small bite size pieces. Make sure to cut out the thick vein that runs up the middle of the leaf.
- Using your hands, massage a bit of oil or some of your dressing into the leaves to soften them up.
- Add the rest of your dressing and chopped ingredients and give it a good toss.