A healthy kale salad might be a cliche, but it can also be delicious.s Even people who hate cabbage like them. Low calorie and filled with fiber a kale salad is a perfect antidote to an indulgent holiday weekend.
I have to admit I didn’t expect to like kale. I don’t like cooked greens. Won over by kale chips I thought I’d try it raw. Not as delicate as spinach, fresh kale is is best chopped in a salad with bold flavors.
I spread tiny bites of cheese, nuts and fruit throughout, to balance the dark leafy green. My summer recipe has sharp and salty Pecorino Romano, sweet cherries and toasted walnuts. Dressed with fruity vinaigrette, it makes a perfect lunch or side dish.
If you are looking for more healthy recipes try my Yogurt Parfait or Roasted Salmon. They are easy to make, and nutritious.
Please share your favorite summer salad.
Summer Kale Salad
Serves 3 for lunch or 6 for dinner
6 handfuls kale (center stalk removed)
1 ounce Pecorino Romano, diced
1 ounce toasted walnuts, chopped
1 ounce pitted sweet cherries, chopped
Combine kale, Pecorino Romano, toasted walnuts and chopped cherries together. Season the salad with salt and pepper to taste. Dress with Lemon Vinaigrette.
3 Tablespoons lemon juice
3 Tablespoons olive oil
1 Teaspoon maple syrup
Whisk together maple syrup and lemon juice. Whisk in the oil one table spoon at a time until emulsified.