This easy to make salad makes a great lunch or dinner side dish. Toss in a handful of cooked garbanzo or cannellini beans to make it a meal in a bowl salad. You can also check out our 2022 recipe as an alternate!
Serves: 4 as a side dish
Preparation: 30 min
Cook Time: 10 min.
Ingredients:
- 1 bunch kale washed, destemmed and cut into bite-size pieces
- 1 teaspoon sea salt
- ½ cup sliced mushrooms like shiitake or maitake
- ¼ cup red or yellow onion, diced fine
- A handful of cherry tomatoes cut in half
- ¼ cup parmesan cheese grated
Dressing:
- ¼ cup olive oil plus 2 teaspoons
- 2 tablespoons vinegar of choice or 1 tablespoon freshly squeezed lemon juice
Instructions:
- Place the kale in a serving bowl, sprinkle with the sea salt and give it a good massage for about 1 minute. You will see the kale wilt and become moist.
- Place the nuts on a cookie sheet and dry roast at 350 degrees for 5 to 7 minutes. (I use a toaster oven for this.)
- Chop the roasted nuts coarsely.
- Heat a couple teaspoons of extra virgin olive oil in a skillet and add the sliced mushrooms.
- Sauté for a few minutes, then add a sprinkle of sea salt. Continue to sauté until they are lightly browned and begin to squeak
- Add all the ingredients to the kale.
- Whisk the oil and vinegar together and pour over the salad.
- Toss to combine.
