It's time to get some green in ya!
This is the kind of kale salad anyone could love. It's perky and packs a punch, with something different in every bite. Make it, I dare you.
servings: 2 large, 4-6 as a side salad
time: 20 minutes
Ingredients
asparagus
5-10 spears of asparagus, bottom trimmed off
1 Tbsp extra virgin olive oil
½ tsp smoked paprika
½ tsp garlic powder
dressing
1 Tbsp white wine vinegar
1 Tbsp balsamic vinegar
1 Tbsp mayo
1 Tbsp extra virgin olive oil
1 clove garlic, crushed
2 tsp whole grain mustard
1 tsp honey
2 anchovies, finely minced OR 2 pinches sea salt
salad
1 (200-gram) bag kale, all stems removed
handful of radishes, sliced
¼ red onion, thinly sliced
6 - 8 pieces semi-dried tomatoes
optional
parmesan cheese
poached egg
any other veggies you would like
Method
asparagus
1. Preheat oven to 350ºF (165ºC fan forced) and line a tray with either foil or parchment.
2. Roll asparagus in oil, paprika, and garlic powder to coat and place on tray.
3. Bake for 10-15 minutes or until cooked.
4. Slice into 1 inch pieces.
dressing
Mix all ingredients in a jar and shake vigorously for 10 seconds.
salad
1. In a large bowl, scrunch the kale together with your hands until it softens and color becomes darker (about 10-20 scrunches).
2. Add all salad ingredients, dressing, and asparagus, then lightly toss.
3. Serve as-is or with a poached egg on top.
4. Pat yourself on the back for eating your greens.
