I love this new recipe that came from a friend in a quick discussion on what she was making for supper. I often make this salad without measuring but for the sake of publishing it, I have found these amounts work well, but feel free to eye-ball it if you prefer. I do find it is important to not make the dressing separate as is traditionally done with salads. I personally think that the layering effect of the dressing helps create the balance of taste. PLUS, that would require additional dishes to make it in a separate bowl. I always prefer fewer dishes and it makes this salad recipe a little unique.
One-Bowl Kale Salad
4 cups Kale - finely chopped
1 orange - peeled and cut into bite-sized pieces (or fruit of choice)
2 Tbsp chopped almonds - toasted
1/4 cup fresh cilantro - chopped
1 Tbsp Olive oil
1 Tbsp fresh lemon juice
1 tsp maple syrup
salt and pepper to taste.
Wash the kale and chop into thinner strips or pieces. Place in a medium-sized bowl.
Drizzle the olive oil over the kale and rub or massage the oil into the greens using your hands. This may cause the kale to look more wilted which is totally ok.
Pour the freshly squeezed lemon juice over the kale and stir to spread the juice around.
Pour the maple syrup over the kale and stir to spread the sweetness =)
Season with salt and pepper and stir again to mix it all in.
If you want to present this salad on a plate, now is the best time to do that. Pour the kale onto a plate/platter. Evenly spread on the cilantro, the fruit of choice and finish with the nuts on top. This gives everyone equal access to all the yumminess in the salad.