Kale Salad. Why haven’t I been making it for years? I put kale in my smoothies. I order kale salad at restaurants. Today I set out to make my own kale salad for the first time, and it is YUMMY! Plus it is super healthy, easy to make, and a nice alternative to the typical salads I eat.
So today I bring you my version of the kale salad, which features chickpeas, sun-dried tomatoes and a lemon vinaigrette with a bit of spiciness. AND I bring you my very first recipe blog using my new Canon T3i camera. What fun!
-1 small bunch curly kale, trimmed and thinly sliced
-1 (28 ounce) can chickpeas, rinsed and drained
-1/2 cup pine nuts
-1/2 cup sun-dried tomatoes, thinly sliced
-3 tablespoons scallions, thinly sliced
-4 tablespoons extra-virgin olive oil
-2 tablespoons fresh lemon juice
-3 or 4 drops of Tabasco Sauce
-2 teaspoons red wine vinegar
-4 tablespoons fresh mint leaves, roughly chopped
-1 teaspoon garlic, grated
-sea salt and freshly ground black pepper
Place the sliced kale into a bowl. Add 1 tablespoon olive oil, then season with salt and pepper. Massage kale until it is well coated in oil. Set aside at room temperature.
Next, place pine nuts in a skillet and toast over low heat, stirring frequently, until they turn golden brown. Set them aside to cool.
Add the sun-dried tomatoes, chickpeas and pine nuts to the kale. In a bowl, combine the garlic, lemon juice, Tabasco, remaining olive oil, vinegar and mint. Season with salt and pepper and stir well. I picked one of my first lemons from our little, dwarf Myer lemon tree for this recipe. Talk about fresh!
Toss the dressing with the salad mixture and serve.
It’s so good, I had seconds. It’s my new favorite salad!
Do you have a favorite kale recipe? Please share!
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