I made this kind of not planning ahead, which seem to be the way most of my more exciting recipes get made. I have made kale salads before, but none as good as this one. There are a couple of things to remember with kale salads. Kale is a pretty tough green, so cut it into thin slivers. It can be long, but cutting it this way will make it easier to eat. Also – dressing. The lemon and olive oil dressing I made was crucial to making it soften a little bit. The great thing about the leaves’ sturdiness is that you can put dressing on it and it won’t wilt – in face it will be that much better for it. So, just a generalized recipe, to taste.
One bunch of kale
Olive oil to taste
One green onion
Half green bell pepper
Most of a box of baby mushrooms
Half a box of grape tomatos
A handful or two of baby carrots (obviously big ones are fine too)
Chop everything up as you would normally for a salad, paying attention to what I said up top about cutting kale.
Squeeze two lemons (one if you aren’t as much of a fan) and put the chopped green onion in with this. Pour in olive oil to taste, and salt and pepper to taste. Toss everything together! I added red pepper flakes for an extra kick. This with some protein would be a nice round meal and super healthy. And delicious!