Here’s a simple salad that I love to pair with soup. I found this little nugget on the food network website. Kale is in season from July straight through October when our CSA ends. I can usually get a generous bunch of unsprayed kale for $3.50, which gives me more bang for my buck than simple salad greens ($5/ half bag).
This is such a versatile salad. I always add the pepitas, but I’m sure you could substitute chopped walnuts or pecans. I’ve been known to change up the fruit according to the season: strawberries in June, peaches in August, dried cranberries in the fall.
I also love how kale holds up. I can dress the salad, keep the leftovers over night in the fridge and the leaves don’t wilt! High in fiber, iron and calcium, kale is a super food. So go on. Don’t be shy. Eat more kale.
- 1 bunch kale, stalks removed and discarded, leaves thinly sliced
- 1 lemon, juiced and divided
- 1/4 cup extra-virgin olive oil, plus extra for drizzling
- Kosher salt
- 2 teaspoons honey
- Freshly ground black pepper
- 1 mango, diced small (about 1 cup)
- Small handful toasted pepitas (pumpkin seeds), about 2 rounded tablespoons
In large serving bowl, add the kale, half of lemon juice, a drizzle of oil and a little kosher salt. Massage until the kale starts to soften and wilt, 2 to 3 minutes. Set aside while you make the dressing.
In a small bowl, whisk remaining lemon juice with the honey and lots of freshly ground black pepper. Stream in the 1/4 cup of oil while whisking until a dressing forms, and you like how it tastes.
Pour the dressing over the kale, and add the mango and pepitas. Toss and serve.