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Marinated Kale Salad

January 3, 2012

This fresh, healthy salad will quickly become a dinnertime staple. Some VN staffers eat it nightly!

Though kale leaves can be a little rougher than your average roughage, it is certainly one of our favorites. There's nothing quite as satisfying as a huge salad at the end of a long day, and this recipe blends the perfect variety of textures and flavors. The secret is to marinate this salad for at least 10 minutes before serving to tenderize the kale and develop the flavors. Of course, feel free to throw in any of your other favorite veggies—the more the merrier!

What You Need:

  • 1 bunch fresh kale, destemmed
  • 1/2 cup sliced mushrooms (shiitake or brown)
  • 1/4 cup red onion, sliced thinly
  • 1 avocado, diced
  • 1/4 cup flax seed oil
  • 1/3 cup fresh lemon juice
  • Tamari (to taste)

What You Do:

  1. Tear kale into small, bite-size pieces. In a bowl, toss all vegetables with kale.
  2. In a small bowl, whisk together flax seed oil, lemon juice, and tamari. Pour over vegetables and let sit for 10 minutes before serving.
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