Shredded Kale Salad with Spring Fruits and Veggies

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This is one of those recipes that came about because I opened the fridge and realized I had run amok in the produce section at the Farmer’s Market. It was overflowing with fruits and veggies, and I had a moment of panic at what to do with them all. So I grabbed a bunch of random baggies with greens and colors, and got to chopping.

It couldn’t have been easier and the flavor was wonderful. Get creative with the ingredients and use whatever amounts that you like. It doesn’t have to be exact at all. Use more kale, less kale. Pick whatever size ear of corn and nectarine you like. I loved the colors and the flavors. Plus it emptied out some of the impulse purchases I made. 😉

Shredded Kale Salad with Spring Fruits and Veggies Shredded Kale Salad

  • 6 cups (90g) shredded kale, stems removed
  • 1 ear (160g)  fresh corn kernels
  • 1 cup (176g) grape tomatoes, halved
  • 1 cup (138g) jicama, peels and sliced
  • 2 nectarines (216g), sliced
  • 2 Tbsp white balsamic vinegar
  • 2 Tbsp walnut oil
  • Tajin seasoning, optional

Remove the tough stems from the kale and save them for another recipe like tuna salad or a blueberry quinoa bowl. Use a knife to carefully remove the kernels from a fresh ear of corn. Yep, raw corn. Don’t bother cooking it unless you feel like you have to. They’re great raw.

Slice the grape tomatoes in half so they’re pretty. Peel the jicama and slice it however you’d like. I left mine in relatively big pieces, but you can julienne them or slice and dice into a size that makes you smile. Remove the pit from the nectarines and slice them.

Mix all of the ingredients in a big bowl and toss to coat with the oil and vinegar. Sprinkle on tajin seasoning which is a Mexican chili lime salt that’s popular in Texas. If you haven’t tried it, you need to look for it. It’s great on sweet potatoes, sliced jicama, grilled chicken and all kinds of things.

Makes 4 servings at approximately 184 calories each – 3g protein, 25g carbs, and 8g fat.

Since kale is pretty hardy, this salad makes great leftovers and you don’t have to worry about it turning to mush. I put the rest of the salad in a plastic container for lunch the next day. The dressing settles to the bottom, but a quick shake to toss and you’re ready to eat.

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