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Author Notes: This marinated kale salad is perfectly dressed, I wanted to create a fresh dressing that is mouth watering and unique. The savoriness of the garlic, sweetness of the freshly squeezed cherry tomatoes and the tanginess of the lemon merge quite beautifully. I always crave kale and love inventing ways of making it a full meal or a really satisfying starter. Food texture is very important to me so I prep the kale carefully, discarding the stems, and hand pressing the dressing in very well to wilt the kale, making it easier to eat. This salad is simple to make, healthy as can be and the preparation will have you salivating! —ariana martz
- 4 cups dry kale leaves picked off their stems (purple or green curly kale)
- 1 juicy lemon (Smaller and thinner skinned lemons are juicier)
- 2 cloves garlic
- 4 cherry tomatoes and one large tomato (or 8 cherry tomatoes)
- 1 tablespoon high quality olive oil
- 1/4 teaspoon vinegar (red wine or balsamic)
- 1 pinch coarse black pepper
- 1 tablespoon pepitas - pumpkin seeds
- 2 teaspoons ground chia seed powder
- Pick the kale leaves off their stems. The stems are too crunchy for me as I prefer a smoother salad. Wash the kale very well and spin dry.
- Use a prep bowl or serving bowl to prepare the dressing.
- Press the garlic cloves or mince them very finely.
- Squeeze one juicy lemon, or two to taste.
- Cut the tomatoes in half, squeeze the juice and seeds out and into the mixture. Discard the skins.
- Add the olive oil, vinegar and pinch of pepper, stir well.
- Place the kale into the dressing, massage and hand press the dressing in, squeezing the kale very firmly. Let the kale wilt and marinate in the dressing. The lemon juice breaks down the kale giving it a similar texture as if it were cooked.
- Add toppings (pumpkin seeds and chia seeds), toss and enjoy!
- This recipe was entered in the contest for Your Best Dark, Leafy Greens