I decided to make this salad because it sounded really healthy — I didn’t expect it to taste so good! It also is a very pretty dish with a ton of color. Just because it’s not summer doesn’t mean you can’t make beautiful dishes with fresh ingredients. This is an awesome way to use fresh local winter produce and it would be a perfect dish to pass.
And I know I said this already, but it tastes amazing. My taste tester who is a self proclaimed vegetable hater loved it.
After his first bite he exclaimed,
“Whoa, what is that!?”
To which I replied,
“Good or bad?”
And he answered,
“Good, very good!”
And proceeded to eat 2 servings.
Colorful Kale Salad
4 cups kale, destemmed and cut in a chiffonade
1 teaspoon sea salt
2 tablespoons freshly squeezed orange juice
1 tablespoon balsamic vinegar
1/2 teaspoon garlic powder
1/2 teaspoon orange zest
2 cups shredded carrots
1 cup chopped radicchio
1 cup chopped sun dried tomatoes
2 tablespoons minced red onion
1/2 cup chopped green olives
1 cup toasted sunflower seeds
1/2 teaspoon cumin seeds
1/2 cup golden raisins
3 cups cilantro, chopped
1 tablespoon soy sauce
3 tablespoons extra virgin olive oil
- In a large mixing bowl, add the kale, salt, orange juice, vinegar and garlic powder. Massage well with your hands for several minutes.
- Let the salad sit and marinate for 10 minutes then enjoy!
De-stemming the kale leaves. When I’m making kale chips or using kale in smoothies, I don’t de-stem. But in this instance, for the texture of the salad, I did.
Cutting the kale chiffonade style just means to slice thin. Doesn’t have to be perfect.
Just finished massaging the kale with the salt, garlic powder, orange juice and vinegar. Do it for several minutes and you’ll get a forearm workout…