Kale Salad Recipe

I made this salad for a gathering about a month ago.  It was really good and I have made it several times since.  As you might guess by your basket contents, kale is a staple in my fridge right now:):) I have almost every salad ingredient planted in my garden...just not ripe & ready.  Had to buy stuff...UGH!!!

The salad part is a "throw together" but the dressing is more exact.  Sorry...I'm one of those cooks.  I'll give you normal size batch instructions.  I make 5 times this much and we eat it for a few days. It keeps well.

Start with one bunch of kale.  I can tell you that the "ruffled" leafy kind works best in this salad, but go with what you have.  Tear the leaves off the stem into bite sized pieces, sprinkle with a little sea salt and "massage" the kale by squeezing a handful at a time until it breaks down, turns a darker green and is much more tender than when you started.  The ruffled kale gets to that stage much faster than any other kind.  

Once the kale is happy, add in whatever vegetables you love.  

I add the following:

-1 cup edamame

-1 lg. shredded (or chopped) carrot

-1 lg. shallot (chopped)

-1 small red pepper (chopped)

-a handful of chopped cilantro

-a handful of chopped basil

Wisk together following dressing:

1/4 C. olive oil

2 T rice vinegar

1 T ginger (finely chopped)

1 T soy sauce 

2 tsp. lime juice

3 garlic cloves (minced)

Toss it all together, top it with avacado and chopped almonds, or something crunchy & salty.  Enjoy.

Besides being easy, I like this recipe because the salad keeps in the fridge for several days, and the dressing keeps for a few weeks.  I usually have Mary Kate make me a really big batch of the dressing to keep in the fridge.  It makes it really easy for the kids to make their own salad.