Lemon Kale Salad

Poor kale! So many jokes about this super-healthy green veggie exist. Yes, they are funny! But don’t let a few laughs at kale’s expense stop you from trying this recipe. It was a game-changer for me. I have spent hours researching new ways to insert more kale into the meals my family eats, and this is a recipe I look forward to. It’s delicious! I like eating it. In fact, I get hungry for it during the winter months when we aren’t growing greens.

If you don’t like kale, or think you don’t, please give this recipe a try. It’s always best when made with fresh kale from the farmers market or your own garden. Try it, you might like it!!

Time for a massage

Yes, that’s right! Kale is better after a massage. Once you’ve washed and prepped it, use your hands to work some apple cider vinegar and oil into the kale before adding the other ingredients. Giving your kale a “massage” like this makes all the difference!

First, wash the kale in cold water. Fold the leaf in half and cut out the tough stem. Roll up a few kale leaves together and then cut the roll into strips. When you get 4 to 5 cups of kale prepared, put it into a bowl and add a tablespoon or so of apple cider vinegar and a drizzle of olive oil. Give the kale a brief massage, working it all into the leaves. A minute or so is plenty. Then set it aside while you prepare the rest of the ingredients.

Other ingredients

You can change the other items in the salad, depending on the season. Here’s what I like to include:

• 1 kohlrabi, peeled and grated

• 1/2 cup green onions, sliced

• 1/4 cup dried cranberries

• 1 medium cucumber, thinly sliced

Homemade dressing

Whisk together the following ingredients in a small bowl, then toss with the kale and other salad ingredients:

• 1 Tablespoon Dijon mustard

• 1 Tablespoon lemon juice

• 1/4 cup maple syrup

• 1/4 cup olive oil

• 3 Tablespoons apple cider vinegar

• 2 Tablespoons Parmesan cheese

• Salt and pepper to taste