Fresh Kale, Tomato and Pepper Salad

Kale is a super food & plentiful in the stores now! Blended with fresh tomatoes and colorful peppers, it’s like a rainbow in a bowl! Light, citrus dressing! Healthy, simple recipe to pair with your grilled entree … helps to eat your veggies too...

Fresh Kale, Tomato and Pepper Salad

Yield: 2 entrée or 4 side salad portions

Ingredients:

4 - 5 cups kale leaves, stemmed and rough chopped ~2-inch pieces
2 tablespoons olive oil
1 carton cherry or grape tomatoes
3 – 4 small gourmet yellow/red peppers (or 1/2 each large yellow and orange peppers), seeded and chopped
1/3 cup grated Parmesan or Romano cheese
Dressing:
2 tablespoons olive oil
3 tablespoons lemon juice or lemon balsamic vinegar
1/2 teaspoon kosher salt
Few grinds fresh black pepper

Equipment needed:

Cutting board
Chef knife
Measuring spoons
Large mixing/ salad bowl
Salad tongs

When my garden starts to produce kale I’m always looking for easy ways to prepare it! My hubby is not a huge fan, but I love it! So good for you and chock full of nutrients... kind of a super food! Kale comes in a variety of forms too. I prefer the curly, leaf variety best! The curly kale leaf can be a bit tough, so cooking or massaging it with oil helps break down the leaf structure and create a more flavorful end product. Olive oil is also so good for you, so in my book this salad is an easy, win-win recipe! Combine kale with tomatoes, peppers and a citrus dressing... you have the best salad in my book! Grab your salad bowl and let’s make it!

This salad is soooo easy and yummy! Only three steps to a great addition to your meal!

Here’s what to do….

1) Start by removing the stems from the leaves. If using fresh from the garden, you will slice down the center of each leaf to remove the main stem and thicker veins. If using bagged kale, most of the veins are already removed, so just tear off the stems as you remove them from the bag. Chop the leaves into smaller pieces, about 2 inches in size. This will create better meal appeal by creating mouth-sized pieces. Nothing worse than eating a salad and looking like a cow, with greens hanging out of your mouth... right? Smaller pieces of greens are definitely more appropriate!

2) Place chopped kale into a large mixing or salad bowl. Will need extra room for massaging the kale... bigger bowl the easier the process. Drizzle the 2 tablespoons of olive oil over the greens and with your hands, massage the oil into the leaves. This will take about 4 – 5minutes to truly coat each leaf. Kind of therapeutic... and relaxing!

Next is the addition of the tomatoes and peppers!

3) Wash and drain the carton of tomatoes well. If using garden grown tomatoes, you will need about 1 1⁄2 cups of small cherry or grape tomatoes. (I have used chopped large tomatoes too, but the salad is not as attractive and a bit juicier.) Slice the peppers into thin, 1⁄4-inch strips and chop each strip into thirds. Place the tomatoes, peppers and cheese on top of the prepared kale. Doesn’t it look so pretty already? So colorful!!

Almost finished!!

4) I love lemon and especially lemon balsamic vinegar. We have a local olive oil and vinegar store close by, so I always keep a variety of fun flavors for homemade dressings. Plain lemon juice works well too! Creates a bright, clean salad appearance. Prepare the dressing by placing all the liquids and seasonings into a small jar. Shake until combined. The lemon juice will emulsify with the oil somewhat, but will separate fairly quickly. **Taste the dressing to adjust the salt/ pepper and then drizzle over the salad while still blended. Toss the salad with your hands or salad tongs until well mixed.

Doesn’t it look sooo beautiful? Like a rainbow in a bowl!! Serve with meat of your choice and dinner is ready... Enjoy!!