Kale Chop Salad

And yes, it’s another summer garden salad!

A kale trick I’ve shared in the past is massaging some olive oil into the kale leaves for a more tender bite. Now to add another idea to your list of tricks, chop the kale up small as you would for a chop salad! The small bites of kale are tender and make the chewing a little more pleasurable. Then, add all of your other favorite salad ingredients and you will have a beautiful, healthy, and tasty side dish salad that everyone will love.

INGREDIENTS - No measuring here, just pile it all in a bowl and blend!

Kale, chopped
Purple cabbage, thinly sliced
Red onion, thin sliced and chopped
Carrot, grated
Cucumber, diced
Cherry tomatoes, quartered

VINAIGRETTE -

1/4 - 1/2 cup Olive oil
3-4 tablespoons Balsamic vinegar
1-2 tsp dijon mustard
1/2 tsp salt and pepper

Add all of the salad ingredients to a large bowl. Whisk together the vinaigrette ingredients until blended well. Toss the salad thoroughly with the vinaigrette.

Lately I’ve been harvesting large amounts of kale from the garden. After washing the leaves, I take the time to chop the kale for this salad, then add only the cabbage and carrot. I make a large amount and then set it aside in the refrigerator, it is then ready to have the additional ingredients added to the salad mix at mealtime. With only the kale, carrot, and cabbage combined in the pre-chopped salad mix, it will keep well in the refrigerator for over a week. When you are ready for kale chop salad, just add your favorite ingredients, the vinaigrette, and dinner is served 😊.

This is so perfect for a summer evening! Enjoy!