I just enjoyed a baby kale salad at home that I tossed together with what I had on hand. Then, I came across these 6 Super Kale Salads in my first issue of Cooking Light (January/February 2014 issue)! They each sounded wonderful to me. Here’s three that I would like to try:
Mango & Coconut: Combine 1 tablespoon olive oil, 2 tablespoons fresh lime juice, 1 teaspoon honey, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon kosher salt in a large bowl, stirring with a whisk. Add 6 cups chopped stemmed curly kale, 1/2 cup diced peeled avocado, 1/4 cup toasted unsweetened flaked coconut, and 1 diced peeled ripe mango; toss! Serves 6.
Tahini-Lemon: Combine 1 tablespoon water, 1 tablespoon fresh lemon juice, 1 tablespoon olive oil, 1 tablespoon tahini, 2 teaspoons lower-sodium soy sauce, and 1/4 teaspoon pepper in a large bowl, stirring with a whisk. Add 6 cups thinly sliced stemmed Lacianto Kale and 3/4 cup cooked quinoa; toss. Serves 4.
Garden: Combine 1 tablespoon olive oil, 2 teaspoons sherry vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt, and 1 minced garlic clove in a large bowl, stirring with a whisk. Add 6 cups chopped stemmed curly kale, 1/2 cup matchstick-cut carrots, 1/4 cup thinly sliced peeled golden beet (uncooked), and 2 ounces grated Asiago cheese (about 1/2 cup); toss. Serves 6.
Remember whatever type of salad you decide to create with your kale, it’s still a SUPER GREEN food to eat! Mixing it up with a variety of other healthy options will keep you craving kale and eating it for years!