Summer Kale Salad

By • June 29, 2015 0 Comments

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Author Notes: Summer Kale Salad with Raspberry Vinaigrette. It’s perfect for a Fourth of July celebration. First off, just look at the colors! Raspberries, blueberries, and a sprinkle of parmesan cheese make up our flag’s red, white, and blue. But the number one reason this Summer Kale Salad will is a must have at any celebration is, it’s delicious! So go pick up some kale, and some berries, and don’t forget the sesame sticks, and make yourself a heaping bowl of Summer Kale Salad for your next celebration.Fallon Graham

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Serves 4

The Salad

  • 4 cups Kale
  • 1/4 cup Raspberries
  • 1/4 cup Blueberries
  • 1/4 cup Sesame Sicks
  • 1 pinch Parmesan Cheese

The Vinaigrette

  • 1/4 cup Raspberries
  • 1 Lemon, Juiced
  • 1/2 cup Extra Virgin Olive Oil
  • 1 pinch Salt
  • 1 pinch Pepper
  1. Begin by removing the rib of each kale leaf. I just fold the leaf in half lengthwise and run my knife just in front of the stem.
  2. Once the stem is removed, chop the leafy part of the kale into bite size pieces.
  3. Place the kale, raspberries, blueberries, in a colander and rinse all of your ingredients. Strain the excess water and place the salad in a bowl. Add the sesame sticks and gently mix it all up.
  4. In a blender, add all of the vinaigrette ingredients and blend on high until the olive oil is well incorporated and the dressing turns bright pink.
  5. Drizzle the dressing over the top of the salad and toss to distribute the vinaigrette.
  6. Finish it off with a light sprinkle of parmesan cheese. And there you have it, Summer Kale Salad! Bring this to your Fourth of July celebration this year.

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