Oh kale salad, how I love thee. Your delectable taste and versatility; your slight bitter, yet satisfying addition to my palate. You fill me up with nutrition, even though I sound like the typical white-girl stereotype….oh well, I like what I like!
But, kale is great for many reasons: It’s a superfood, it contains antioxidants to help fight free radicals in your body, it has a great deal of fiber, contains vitamins A, C, and K, and contains glucosinolates, which is a fancy way of saying it helps prevent certain types of cancer like colon cancer, breast cancer, and ovarian cancer (just to name a few!).
You just cannot go wrong with kale, ESPECIALLY when it’s eaten in its raw form, where all those benefits listed above are at their prime existence. Enter the kale salad!
Besides my abhorrent spelling of the word “classic”, this rendition of a kale salad is pretty simple, yet delectable. For those of you out there that just love mustard and lemon, you will love adding a bit of dressing love to your kale salad.
Now, anyone knows that eating straight raw kale can be quite an experience. It can be crunchy…..like real crunchy. Like a giraffe eating tree bark at a zoo crunchy. So, with that being said, making sure the kale is softened and ready for action is certainly conducive to the success of your kale salad (and you can both have a long-lasting, healthy relationship together).
Without much further ado, let’s get to that recipe!
Krunchy Kale Salad Ingredients
- 1-2 teaspoon of salt*
- 1/2 lb bag of kale (yeah I really like kale…all my basics, say heeeeey!) X-D
*for those of you looking to forgo the use of salt, you can skip it; however, you will need to compensate with a bit more hand work (keep on reading)
- 2 cloves of garlic, Minced garlic
- 1 tablespoon dijon mustard
- 1/2 lemon’s worth of juice
- salt and pepper to taste
- 10 kalamata olives
- 1/4 red onion, thinly sliced
- 10 grape tomatoes, halved
- Put kale in a large mixing bowl and combine with salt and roughly massage the kale, taking bunches in your hands and squeezing them. The salt will help draw out the moisture from the kale, helping to make it soft while the massaging motion will further help to break the cell walls of the kale. Do this for 3 minutes. If you are not using salt, massage the kale for another minute or two.
- In another bowl, add garlic, mustard, lemon juice, and salt and pepper and mix together with a fork. Add to kale bowl and mix (either with hands if you’re not tuckered out yet or utensils)
- Add olives and onions and mix again.
- Bon Appetite!
So there you have it. Kale salad with the works. It’s delicious, savory, with a lovely mustard hit to the tastebuds! I probably end up eating this at least twice a week, and even as I write, I am beginning to salivate intensely at the thought of eating a kale salad….(such a weirdo, right?)
For more clean eating tips, guidance, and recipes surrounded by a supportive group of like-minded people, think about joining my free monthly 5-Day clean eating group. The group is private and on Facebook, and begins the first full week of every month. Just submit this brief application, and I will get in touch with you soon! <3
How do you guys like to eat your kale? Any suggestions on what to add to your rendition of a kale salad? Share and comment below!