Recently a friend was discussing a kale soup recipe she had tried. Keeping in mind that she was making soup in August … it wasn’t a rewarding as she had hoped for. Adding kale to soup is a terrific was to use it, and to learn to love its flavor profile. One of my favorites is a kale and white bean soup, which I generally modify to include whatever related veggies are in my kitchen. But I think I’ll save that for fall and winter … in the meantime, here’s my favorite summertime way to use kale.

Kale is one of the sweetest greens, and a good place to start if you are trying to add more greens to your diet. This salad is easy to make, delicious and will keep well in the refrigerator. So much richer in minerals than your typical salad, and more satisfying too!

Can be modified with a variety of ingredients based on what you have on hand.

Salad:

1 bunch kale (dinosaur or curly types both work), stems removed and ripped into bite sized pieces
Onions: red onion, very thinly sliced – or chives, shallots or green onions
Vegetables: zucchini, yellow squash or whatever fresh choices on hand
Fruit: especially good with gala or other sweet apples, in small chunks
Beans: lentils or garbanzo beans go especially well with kale
Avocados, to taste and in small chunks

Marinade:

3/4 cup olive or flax oil
1/2 cup lemon juice
1 tsp. Celtic sea salt
1/8 tsp. cayenne pepper (add after massaging the salad)
1 clove garlic, crushed (optional)

Pour the olive or flax oil right onto the torn kale leaves, and sprinkle with the sea salt. Use your hands to massage and squeeze the kale. This will work the salt and oil in and help to make the kale tender. Continue to knead the salad until it begins to soften.

Just before serving, add the lemon juice, diced vegetables, fruit, avocado, beans, cayenne, and garlic. Do not add the lemon ahead of time, as it will change the kale from “fresh green” to an “army green.” Mix well and serve. 
This salad gets better as it sits. It will last for 3 or 4 days in the refrigerator.

The salad that inspired journey with this recipe

(Adapted From Elaina’s Pure Joy Kitchen Recipe Book)

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