Kale market salad
Kale has become a popular green vegetable, and this salad is a delicious way to prepare it.
This salad, adapted from 101 Cookbooks, is crisp, crunchy, and delicious. It’s another great way to include more kale in your diet.
Another advantage: It holds up well even when dressed. You can make a large batch and eat it for lunch the next day. The dressing is creamy and zesty. Green garlic may be tricky to find in the grocery store — you may need to ask for help finding it — but you’ll love its mild garlicky flavor in this recipe. If you can’t find it, you can use the green part of a scallion or chives instead.
Servings: 6
Prep time: 15 minutes
Ingredients
- 2 stalks green garlic, roughly chopped
- 2 tablespoons fresh lemon juice
- 1/3 cup extra virgin olive oil
- 2 tablespoons ripe avocado
- 1/4 teaspoon fine-grain sea salt (optional)
- 1/2 teaspoon honey (optional)
- Freshly ground black pepper, to taste
- 1/2 bunch kale, destemmed, torn into pieces
- 1 cup cooked farro or wheat berries
- 4 to 5 carrots, thinly sliced
- 1 small bulb of fennel, thinly sliced
- 1 avocado, cut into small cubes
- A big handful of almond slices, toasted
Directions
- Puree the green garlic, lemon juice, olive oil, avocado, salt, honey (if you’re including), and pepper until smooth in a blender or food processor.
- Taste and adjust with lemon juice if needed.
- In a large salad bowl, combine the kale with about half of the dressing.
- Use your hands to massage the dressing into the kale, softening the kale a bit in the process.
- Add the farro, carrots, and fennel and toss. Add a little bit more dressing, if needed.
- Add the avocados and almonds and give one last gentle toss.
Nutrition information (per serving)
- Calories: 280
- Total fat: 14 g
- Saturated fat: 2 g
- Cholesterol: 0 mg
- Sodium: 105 mg
- Total carbohydrate: 34 g
- Dietary fiber: 9 g
- Total sugars: 3 g
- Protein: 7 g
For 6 servings; includes half the dressing.