I made this summer salad using kale and tomatoes from my garden! It is fresh and bursting with flavours.
Ingredients
Recipe serves 6-8
Ingredients for the salad
12 cups green kale
1/8 cup olive oil
1 cup cherry tomatoes, halved
1 cup pomegranate seeds
2 radishes, thinly sliced
2 large nectarines (you can use white or yellow)
2 cups cosmic salad mix, or any other salad of you choice (I use the Paradise Fields brand)
Ingredients for the vinaigrette
1/8 cup sherry vinegar
1/8 cup olive oil
1 garlic, minced
1 tbsp maple syrup
1/4 tsp salt
pinch each of black pepper, garlic powder
Preparation
For the nectarines - Preheat your oven to 375ºF. Slice 2 nectarines into thick chunks and place them into a roasting dish. Add 2 tbsp avocado oil, 2 tbsp maple syrup, 1 tbsp balsamic vinegar, and a pinch of salt. Mix thoroughly to coat the nectarines. Bake for 15-20 minutes or until the nectarines have softened. Set aside.
In a large bowl, add the kale and 1/8 cup of olive oil. Using your hands, massage the kale with the oil for about 2-3 minutes.
Note : This process tenderizes the kale and breaks down the tough fibres for easier digestion while infusing the kale with the oil.
Add the tomatoes, pomegranate seeds, radishes, and cosmic salad mix to the kale.
For the vinaigrette - add all the ingredients to a small mason jar, shake until ingredients are well combined. Pour vinaigrette over salad and give it a good toss.
Add the roasted nectarines over top of the salad.
ENJOY!
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