Author Notes
If you're like me, you're taste buds love both sweet and savory (I know, the struggle is real). Luckily, that's what makes this salad so great. It combines the best of both worlds, with the tart, juicy plums making the salad a perfect dish for summer. It makes a great addition to any BBQ or picnic, but be careful, it's so damn good that you might want to keep it all for yourself. —Amy Tischler
Ingredients
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1 bunch
green curly kale
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1 19 ounces
can cannelini beans, drained and rinsed
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1 16 ounces
jar roasted red peppers, drained and rinsed
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1
medium cucumber, cut into 1-inch chunks
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1/4 cup
olive oil, divided
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1 tablespoon
finely chopped shallot
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2 teaspoons
honey
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1 teaspoon
fresh lemon juice
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1/2 teaspoon
salt, plus more to taste
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1/4 tablespoon
freshly ground black pepper, plus more to taste
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5
small red plums, halved, pitted, and thinly sliced
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1/2 cup
loosely packed basil leaves, torn
Directions
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In a medium bowl, combine the kale, beans, peppers, cucumber, and 1 tablespoon of olive oil.
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In a small bowl, whisk together the remaining 3 tablespoons of olive oil, shallot, honey, lemon juice, salt, and pepper, until fully emulsified.
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Slowly pour the dressing over the salad and lightly toss until mixed. Add the plums, basil, and salt and pepper to taste.
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Toss the salad once more and serve, garnishing with more basil as desired.
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