Kale is definitely in season in VA and other parts of the USA. Hooray! Finally we can purchase kale for a lower price in our area without feeling guilty of spending our entire weekly budget on kale alone. To tell you the truth, my excitement got the best of me and I went all crazy vegan lady and bought two larger than life kale bundles. The husband had to stop me from purchasing a few more as we walked through the farmers’ tents. Upon returning I remembered our house didn’t come with a commercial-sized walk in fridge and had to cram all the kale on the bottom shelf. So to relieve some stress on our tight-fitted fridge, I’ve declared this week Kale Salad week. Yum! Could be worse right?
Yesterday I decided to make a nice kale salad to go along with our portabella mushroom steak sandwiches the husband wanted to make on the grill. Basically you just toss large portabella’s on the grill and when done place on a bread with homemade guacamole and salad. Yum! He also wanted some grilled zucchini so we had a well rounded dinner for two people. Everything was easy to put together and have ready when we returned home from our ½ marathon training for the night.
Espresso Balsamic Kale Salad
4-5 c kale, shredded (ours had some swiss chard too- another spring veg)
2 c carrot, shredded
1 cucumber, diced
1 apple, cored and diced
¼- ½ c cranberries (any dried fruit would work)
1 medium tomato, diced
Toss everything together in a large bowl.
Espresso Balsamic Dressing:
3 tbsp olive oil (you can omit if you don’t want the fat)
1 ½ tbsp espresso balsamic vinegar (ours is locally sold called Taste)
1 orange, juiced (you can zest and place in salad for extra citrus goodness)
Toss together in a small container and pour over the entire salad. You can use the dressing on the side but we found it was better if mixed right in the bowl because oil and vinegar separate.
What’s your favorite thing to do with kale? No seriously, I have tons and need some more ideas please! Comment Below!