Marinated Kale Salad
The ultimate fresh salad is here! Marinated Kale Salad is an easy weeknight dish filled with crunchy vegetables and creamy avocado. Perfect for your lunch or dinner table, you’ll love how quickly this salad comes together!
Equipment
- Whisk
- Peeler
- Cutting Board
- Chef's Knife
Ingredients
- 1 large bunch kale
- 1/4 cup red onion thinly sliced
- 5 oz. grape tomatoes
- 1 small avocado
- 3 Tbsp. sunflower seeds
- 3 Tbsp. fresh lemon juice
- 1 Tbsp. tamari
- 1 Tbsp. tahini
Instructions
- Begin by washing the kale under cold running water to remove any dirt or grit. After rinsing, shake off the excess water. Next, chop the kale into bite-sized pieces, removing any tough stems. This will help to make the salad more enjoyable to eat.
- Now, place the chopped kale in a large mixing bowl. Here’s where the magic happens! Use your hands to massage the kale gently. By doing this, you’re breaking down the fibers, which will make it tender and flavorful. You’ll notice a vibrant color change as it wilts slightly.
- Next up, thinly slice the red onion. The key to a great salad is balancing flavors, and the sharpness of the red onion will enhance the overall taste of the dish. Add the sliced red onion to the bowl with the kale.
- In a separate small bowl, prepare the dressing. Add the fresh lemon juice, tamari, and tahini. Whisk these together until smooth. The combination of these ingredients will create a deliciously tangy dressing that beautifully complements the kale.
- Pour the dressing over the kale and red onion mixture. Using your hands, toss everything together. Be sure to thoroughly coat the kale with the dressing; this is key to infusing great flavor!
- Now, allow the salad to marinate for about 10 minutes. This step is crucial; giving the ingredients time to mingle will enhance the flavor profile. While you wait, prep the other ingredients.
- Meanwhile, halve or quarter the grape tomatoes. Their sweet flavor will provide a lovely contrast to the rest of the salad, so don’t skip this step! Set them aside for now.
- Dice the avocado by peeling it, removing the pit, and cutting it into small cubes. The creamy texture of the avocado will elevate the salad.
- Once the salad has marinated and the tomatoes and avocado are ready, add the halved grape tomatoes to the salad. Toss again gently to combine everything. You want to ensure that every bite is full of flavor!
- Finally, top the salad with the sunflower seeds just before serving for that added crunch. Now, serve the salad immediately and enjoy the burst of freshness with every bite!
Notes
- Kale: Most of the time I use lacinato (dinosaur) kale, but curly kale works great too. I find one large bunch equals about 5-6 cups chopped. If your bunches are small, you may want to grab two.
- Lower-fat option: Reduce or omit the avocado & sunflower seeds.