I have been wanting to make this since the beginning of the year. My fiance and I went to San Francisco for New Years with some friends and we stopped at this little cafe on the way there. Everything they had looked delicious and so fresh, I just knew it was going to be great. I ordered their zesty kale salad and I couldn’t believe the powerful flavor it had. It was just a salad so I wasn’t expecting it to be anything special or anything..but I was wrong! I couldn’t figure out how they made their dressing and how to make the kale leaves tender. Luckily I did some research, and added my own flare to this salad. Another healthy tip to remember is..the more color you eat, the better. Taste the rainbow!
4 cups chopped kale; remove ribs
2 tsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1 cup shredded carrots
1/2 cup dried apricots; chopped
2 Tbsp dried cranberries
1/4 cup roasted almonds
1 cup bell peppers; chopped
1/2 cup cherry tomatoes; cut in half
1/4 cup feta cheese
1. In a large bowl add kale, and squeeze the juice from 2 lemons (watch out for the seeds), then drizzle olive oil. Season with salt and pepper, cover bowl with plastic wrap and let sit in the refrigerator for 2 hours. This will make the kale leaves softer and easier to eat…it also adds in all the zesty flavor!
2. Once the salad is ready to be topped, just start sprinkling your toppings! This can be fun, use your imagination and use the fresh ingredients you love. That’s why I called it a “gem” salad because I used all my favorite salad toppings. The possibilities are endless so be creative!