Paul whipped this salad up prior to our leaving for California - hard to believe it was almost a month ago! ARGH
It’s easy to make, and we found the combination of mint & dill to be particularly delicious (even though I had my doubts). The variety of textures and flavors was also appealing.
For those of you who are health focused you will love it because it’s packed with fiber, antioxidants, vitamins, minerals, healthy fats, good carbs and protein. It’s low-glycemic, gluten-free and dairy-free and just about one of the best things you can eat.
Chopped Summer Kale Salad
1 15 ounce can garbanzo beans, drained and rinsed well
1 medium zucchini, chopped into 1/4 inch cubes
1 medium cucumber, chopped into 1/4 inch cubes
1 yellow, orange or red bell pepper, chopped into 1/4 inch cubes
1/2 large red onion, chopped into 1/4 inch cubes3-4 large leaves green kale, stemmed & chopped into 1/2 inch pieces, then massaged for 30 seconds to soften
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon freshly squeezed lemon juice
1 1/2 tablespoon extra virgin olive oil
1 1/2 tablespoon red wine vinegar
1/2 teaspoon sea salt (plus more to taste)1/4 teaspoon freshly ground black pepper
Rinse and prepare all produce. In a large salad bowl, add the beans, veggies and herbs then drizzle with the lemon juice, vinegar and olive oil. Add sea salt & pepper to taste and toss well to combine. If you can, let sit at least 15 minutes to let the flavors come together. Store in an airtight glass container up to 5 days in the refrigerator.
Love Kale. The kale I grew in my my garden didn't do well. But my kohlrabi did great.
Coffee is on
Posted by: peppylady (Dora) | July 20, 2015 at 12:01 PM
I've heard that kale can be challenging to grow - which seems counterintuitive since it seems to be everywhere these days.
Posted by: JDeQ | July 20, 2015 at 05:21 PM