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
Ingredients
- The Salad
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4 cups
Kale
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1/4 cup
Raspberries
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1/4 cup
Blueberries
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1/4 cup
Sesame Sicks
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1 pinch
Parmesan Cheese
- The Vinaigrette
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1/4 cup
Raspberries
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1
Lemon, Juiced
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1/2 cup
Extra Virgin Olive Oil
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1 pinch
Salt
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1 pinch
Pepper
Directions
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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.
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Once the stem is removed, chop the leafy part of the kale into bite size pieces.
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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.
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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.
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Drizzle the dressing over the top of the salad and toss to distribute the vinaigrette.
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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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