Happy food Friday all! It’s always a good day here when it’s the start of the weekend and this weekend promises to be super laid back and lazy (my favorite kind). And so in keeping with that, today’s recipe is a super laid back and easy salad that I have been creating and recreating for weeks until it finally dawned on me that you all may enjoy it too.
First thing is first, we need to address something here… Kale. I feel like kale is a pretty polarizing leafy green, ya either love it and throw it in everything or ya hate it and can’t stand the texture/taste. But, I have a major piece of advice for you (especially) if you don’t love it: massage your kale. Yup, massage it. To me kale tastes and feels totally different once it has been massaged with a little EVOO and salt and pepper. The texture becomes much more pleasant, less chewy and any dressing you add absorbs into the leaves instead of sort of floating on top at best. To do this simply add a few teaspoons of olive oil a shake of salt and pepper to a bowl with some cut up kale in it and massage with your hands until it appears to be evenly coating all the lettuce. Yea, it’s an oily mess, and yea it feels kinda weird but I promise it will taste 100 times better after and is well worth it. Just wash your hands clean once you’re done (I find that my dish soap washes away that greasy residue far better than regular ol’ hand soap) and it’s like it never happened but your kale tastes so much better.
Summer Kale & Quinoa Salad Recipe
Prep Time: 15 minutes
Yields: 2 large servings (4 side salad servings)
-4 cups washed and cut kale
-1.5 cups chopped green cabbage
-1/2 cup quinoa (cooked)
-1/2 cup cut radishes
-handful roasted peanuts
-1/2 tbsp. olive oil
-a shake of salt + pepper
-ginger dressing of choice (I love to mix Trader Joe’s carrot ginger miso and Brianna’s saucy ginger mandarin for the perfect store bought combo)
-optional: chopped avocado, roasted chicken (I love adding chicken from a rotisserie chicken to this salad), chopped carrots, mandarin oranges
Begin by prepping your quinoa per the packages instructions. While the quinoa is cooking prep your kale by washing and ripping it up into a large bowl. Add in your olive oil and salt and pepper and massage the greens well until the oily coats all leaves evenly. Slice up the radishes and toss in along with the green cabbage. Once your quinoa is cooked and sufficiently cooled add in about 1/2 a cup and your dressing. Mix well and top with a handful of peanuts. I love adding cold shredded chicken to mine when I want to “beef” the salad up a bit or a nice piece of salmon could be great too. Otherwise you can totally leave it the way it is – the quinoa helps give you some extra fuel and keep you full for longer.
Hope your weekend is a great one friends. xo, jules