Recipes > Side Dishes, Sauces, Misc > Jules' Kale Salad
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My sister-in-law Shada introduced this to me back in the fall, though her version had some goat cheese, oven dried tomatoes from her own garden, and all sorts of other fun ingredients that may or may not be paleo, but tasty all the same. Here's my paleo-ified version. Kale holds up extremely well in the refrigerator, though the apples and radishes will brown or discolor pretty quickly.
1 bunch kale washed and tough stems removed, chopped into small pieces
4 radishes, chopped
3/4 cup sundried tomatoes, minced
1 granny smith apple, chopped
3/4 c. flat leaf (Italian) parsley, chopped
1/2 c. mint, chopped
1/2 c. fresh lemon juice
1/2 c. olive oil
salt and pepper to taste
Mix all the veggies and fruit in a large bowl. Whisk together lemon juice and olive oil, then pour over salad and toss (I like to massage it all with my hands).
This truly is so fresh, light and delicious, and makes a great use out of kale - a winter green- which is pretty prevalent around this time of year. The parsley is such a great flavor in this as well. I say get adventurous and try it with some toasted pine nuts, some pancetta, ditch the apple in favor of some pear, whatever. Enjoy!
