Just like avocado toast, kale had it’s moment of being the “it” food. And while I enjoy kale, it’s not necessarily my first choice of greens. However, over the weekend my Momma prepared a “killer kale” salad and I couldn’t help but want more kale this week.
While I was putting together my menu for the week yesterday, I came across a recipe in my Cooking Light binder and decided it was the perfect dinner for meatless Monday. Marinated Kale Salad is made my first massaging the kale with EVOO and a little salt and allowing it to “rest” at room temperature for up to an hour. The kale is then seasoned with a mixture of lemon juice, mustard and garlic. I sliced a red onion and soaked it quickly in hot water before tossing it with lemon zest (instead of sumac) and sesame seeds. The kale is finished by tossing in a can of chickpeas and some pepper.
I topped my salad with an egg for a little extra protein.
This salad was hearty yet light, a little zippy from the lemon and full of flavor from the garlic and the red onion. By massaging the kale with EVOO and allowing it to marinate, the kale softens just a bit but stays crunchy.
And while this salad might not be quite as incredibly as the one my Momma made (walnuts, sautéed mushrooms, bacon and goat cheese took hers over the top) I sure did feel healthy eating it. And since kale is so hearty, the leftovers will make perfect lunches this week.