Kale salad is a staple in our house because of how quick it is to make and how delicious and nutritious the result is. The salad is satisfying anytime of the year and this is a flexible recipe. So, any type of kale and any type of grain that you like. Enjoy this fresh and hearty dish!
Ingredients (seves 8)
215 bulgar, wheat berries, farrow or quinoa
250g kale, cut into strips
80g toasted walnuts, chopped
60g cranberries, chopped
50g olive oil
30g lemon juice
dash of mustard
1/2 tsp salt
Instructions
1. Boil a pot of salty water and cook the grain of your choice until it is tender. Depending on what kind of kale you have, choose one of the steps below:
- if you have tender and young kale = massage lightly with olive oil
- older and tougher kale = steam gently until it is tender
2. In a large bowl combine the prepared kale, cooked grain, walnuts and cranberries. In a separate bowl mix together the olive oil, lemon juice, mustard and salt until smooth. Pour the dressing over the salad and toss to combine. Enjoy right away or store in the fridge.
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