Summer kale salad
Prep
Total
Yield 4 side salads
Ingredients
- 1 lg. bunch of lacinato (dino) kale
- ½ cup Marcona almonds
- 12-15 Bing or Rainier cherries
- 12 small radishes, any variety
- ½ cup of Creamy shallot dressing
Instructions
- Wash the kale well and remove excess water with a salad spinner or towel.
- Remove the kale leaf from the fibrous middle stem by holding the stem with one hand and sliding your other hand up the stem, bottom to top, gently gripping as you go. The leaf should come of easily in your hand. Discard the stems.
- Ribbon cut the kale leaves (see photo).
- Quarter the radishes lengthwise, then slice the quarters into even pieces. How big or small you make them is up to you; just try and make them all roughly the same size.
- Cut all of the cherries in half and remove the pit (or use a cherry pitter). Then quarter the cherries.
- Combine the kale, radishes and cherries in a bowl with approximately half a cup of the creamy shallow vinaigrette.
- Garnish each salad with several whole almonds just before serving.
Notes
You might prefer more or less dressing...avoid overdressing the salad by adding a little bit at a time until it's the way you like it.
To ensure even distribution, massage the entire salad mixture with your hands. This will help soften the kale leaves, as well!
Recipe by Eat Like a Yogi at https://eatlikeayogi.com/summer-kale-salad/