Kale: The poster child for all things wholesome, healthy, and generally good. Once shunned as merely a frilly garnish for deli cases, no greater redemption story can be found in the produce aisle. Excellent both cooked and raw, agreeable with any flavors thrown at it, kale remains humble even after so much glowing praise has elevated it to super food status, willing to work with any supporting ingredients thrown at it. Joining the bandwagon like everyone else, I dutifully buy my kale, encouraged by those frilly, vibrant leaves, imagining a sea of recipes ideal for this fresh addition.
Out of the grocery bag back at home, it gingerly goes into the vegetable bin. A day later, heavier vegetables are moved around and get placed on top of the once firm stems, now quickly softening to imitate limp noodles. Another day passes, and surely I’ve forgotten I ever purchased such a thing; the tender green curls are crushed beneath a second load of re-sorted produce. Fast forward a week, and no doubt that same kale would still be there, beginning to yellow around the edges drooping like a neglected bouquet of flowers. Kale goes into the bin, and it’s time to go grocery shopping again. Oh, look at that kale, I should get some!
No more of this madness! I’ve had enough of throwing away perfectly good kale. My forgetfulness is inexplicable, but for some reason, kale just never seems to quite fit into what I’m making at the moment. Instead of repeating the same pattern yet again, I stopped the cycle halfway through, deciding that the only way out was to construct a new dish built around the greenery itself.
Typical kale pitfalls include: 1) Giant, uncut pieces that must be chewed for months to properly break down, 2) Overcooked, grey, and bitter leaves, and 3) Bland, boring and approaches simply too austere to genuinely enjoy. Shredding my raw kale finely and pairing it with bright, exciting flavors solved my last remaining scraps of hesitation with ease. Kelp noodles were sitting sadly at the bottom of the fridge, similarly forgotten, so I threw them in as well, but they turned out to be superfluous. With or without the noodles, I know this is one dish that will put the brakes on my poor kale-keeping habits.
A one-dish wonder that won’t weigh you down, this is a substantial salad that packs in edamame for protein, and plenty of good fats via avocado, pinenuts, and just a dab of olive oil. Above all else though, the invigorating lemon and ginger dressing makes it no chore to plow through a big bowlful of greens, no matter how remiss you’ve been on squeezing them into the daily diet before.
Crave-Worthy Kale Salad
A one-dish wonder that won’t weigh you down, this is a substantial salad that packs in edamame for protein, and plenty of good fats via avocado, pine nuts, and just a dab of olive oil. Above all else though, the invigorating lemon and ginger dressing makes it no chore to plow through a big bowlful of greens.
Ingredients
Kelp Noodles (Optional):
- 12 Ounce Package Kelp Noodles
- 2 Tablespoons Lemon Juice
- Warm Water
Kale Salad:
- 1 Bunch Kale, Washed and Dried
- 3 Scallions
- 1 Cup Shelled Edamame
- 1 English Cucumber, Halved and Sliced
- 1 Ripe Avocado
- 2 Tablespoons Lemon Juice
- 1 Tablespoon Olive Oil
- 1 Tablespoon Mirin
- 1 Teaspoon Lemon Zest
- 1 Teaspoon Ground Ginger
- Big Pinch Cayenne Pepper
- Salt to Taste
- 1/4 Cup Toasted Pine Nuts or Sunflower Seeds
Instructions
- If using kelp noodles, place them in a small bowl and add warm water to cover. Mix in the lemon juice and stir to combine. Let sit and soften for at least 15 minutes while you prepare the rest of the salad. Rinse and drain thoroughly before using.
- Remove the large, woody stems from the kale, and then stack up the leaves on top of each other for easier slicing. Chop them into thin ribbons, and add them to a large bowl. Thinly slice the scallions, and toss those in along with the edamame and cucumber. Dice the avocado and toss it with the lemon juice before introducing it to into the same bowl, along with any leftover juice.
- Finally whisk together the oil, mirin, lemon zest, ginger, cayenne, and salt, and pour the dressing over the greens. Toss everything very well to combine, and as well as the kelp noodles if using. Top each serving with pine nuts or sunflower seeds before serving.
Notes
Once dressed, salad will keep in the fridge for about 1 day.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 269Total Fat: 22gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 0mgSodium: 1411mgCarbohydrates: 14gFiber: 6gSugar: 4gProtein: 8g