Becca from Thrice the Spice here with another recipe using kale, commonly regarded as the healthiest vegetable of them all! Kale Chips have been one of my family’s favorites for quite a while now, as well as several soups and smoothies using kale, but it was just recently that we tried it in salad form, and it was a hit! I know it sounds a bit strange to ‘massage’ your food before eating it, but don’t skip that step! It’s a great one for kids to help with, and really helps not only spread the marinade throughout, but also to tenderize the kale quite a bit. I actually enjoy the salad a bit more the second day, so feel free to make it ahead of time. My inspiration recipe was from Parents magazine. I hope you’ll give this recipe a try, you can’t beat the nutritional benefits, and it would make a great side dish for grilling this spring & summer! Enjoy!
Kale Fruit Salad
1 bunch of kale (about 8 oz. if you’re buying it pre-chopped)
1/4 cup chopped red onion
3 small or 2 large lemons (organic preferably, since you will be using the peel for zest also)
4 teaspoons dijon mustard
2 Tablespoons honey
1/3 cup olive oil
2 cans, 15 oz. each, mandarin oranges
1 pound strawberries
1/2 cup chopped walnuts
Wash kale and cut into bite-sized pieces (about 1/2″), removing the tough center stalk. Dry, and place into large mixing bowl.
In a separate medium mixing bowl, combine red onion, zest from lemons (about 2 teaspoons), juice from lemons, dijon mustard, honey, and olive oil. Use a wire whisk to combine well. (If you or your children have a strong aversion to raw onions, you may do this step in the blender instead!)
Pour dressing over kale and use our hands to ‘massage’ the kale for a couple of minutes, until it is coated evenly in marinade, and kale has begun to wilt. (Remember, don’t skip this step, it tenderizes the kale!!)
Add drained mandarin oranges, strawberries cut into quarters, and walnuts and toss to combine. Enjoy!