The Summer Kale Salad Recipe To Make Right Now

Kale Salad Recipe
Photo by Patryce Bak
I developed this recipe for the rooftop baby shower for my son. I knew it was going to be a big crowd on a hot day, so I went for something refreshing, healthy and satisfying. I don’t know about you, but I always get peckish at a party and hardly ever find a good-for-me option I can munch on. This is it.

Ingredients – Vegan, Paleo, GF

Serves 2

  • 1 bunch lacinato kale, stems removed, chopped into bite-size pieces
  • Juice of ½ lemon
  • 1 tablespoon olive oil
  • Sprinkle of Himalayan sea salt
  • ½ avocado
  • 1 peach, pit removed, sliced
  • ½ jicama, cut in small cubes
  • ⅓ cup toasted hazelnuts

Instructions

  1. Add the kale to a bowl and pour over it the lemon juice, olive oil, and salt.
  2. Roll up your sleeves and massage the kale with your hands until it softens and gets a bright, dark green.
  3. Add the avocado and massage that in, too.
  4. Add the rest of the ingredients, finishing with a sprinkle of the hazelnuts

Jicama Booster

Jicama is one of sweet potato’s relatives. It has a bright white flesh and brown skin. Eaten raw, it’s crispy and refreshing and perfect in slaws, salads, or just sliced. It also has a high water content, making it perfect for juicing. Nutritionally, it contains plenty of fiber and vitamin C yet is low in calories.

This recipe is from Best Green Eats Ever by Katrine van Wyk.

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