Sunday, August 17, 2014

Kale Salad with Lime Dressing

This summer we are sharing a garden with our neighbors and decided to grow kale as both our families enjoy it. I like kale in soup, salad, smoothies, etc. and our kale has done fantastically well. With the kale doing so well and us trying to eat healthier, I decided to make a kale salad for our ladies mission society's annual picnic. The nice thing about a kale salad is the fact that it really doesn't wilt. You can make up most of this salad the day before and then just add the remaining ingredients a couple of hours before serving. It also pairs nicely with some grilled chicken if you decide to make it a "Salad as a main dish" sort of night.

Our family really enjoys fruit in our salad so I figured that it would be a good idea to add a variety of fruit - blueberries, dried cranberries, julienned apples. What would a salad be without some cheese, I opted for feta and parmesan as they would hold up better to sitting for a while before serving. Then I figured I should make my own dressing since I already had some limes and a 3-tier planter full of herbs. The salad turned out beautifully. It looked appetizing and tasted delicious!

massaging the dressing into the kale
Here's what you'll need:
  • 10 cups kale, chopped
  • 1/3 cup Dried Cranberries
  • 1 large gala, fuji, braeburn, or granny smith apple (you need something with a good crunch to it)
  • 1 1/2 cups fresh blueberries
  • 1/2 a red onion, julienned
  • 4 oz. Feta Cheese
  • 1/2 cup shredded Parmesan
Lime Dressing
  • 2 Limes, zested and juiced
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 5 sprigs of fresh parsley
  • 10 leaves fresh basil
All ready to toss
  1. In a blender or food processor, combine the lime juice, oil, salt, pepper, parsley, and basil. Processes until there are no chunks of herbs left, stir in the lime zest. Set aside.
  2. Put the kale in a large bowl and add the lime dressing. Using very clean hands, rub the ingredients together with your hands (massage the leaves) for a couple of minutes. 
  3. Add the cranberries, blueberries, apples, onions, and cheeses, toss to combine, and let the salad sit at room temperature for at least 30 minutes (and up to 2 hours) before serving--or cover and refrigerate for up to 8 hours. The salad is best served at room temperature.
This salad can also be made up a day in advance, just don't add the blueberries and cheeses until right before serving. Enjoy!

No comments:

Post a Comment