I had an absolutely wonderful time visiting sunny Vancouver this weekend! I mean, when the view is this nice, how could it be a bad trip? I had only two short days to see a group of friends from university and my BC hometown, so we made a plan to have a barbeque at a friend’s in Kitsilano. We needed a salad on the menu and I wanted to test out a new recipe I had, so I volunteered to make a kale salad. Making the salad was a serious joint effort between a number of us – from chopping the veggies to whisking the dressing to holding the bowl so we could snap a picture (or 30) for this post.
Before dinner, there were rumblings from a few people that kale is ‘not their thing’, but I can proudly say that the Kitsilano Kale Salad was not only demolished, but enjoyed!
In one of my Nutrition Tip Tuesday posts, I recommended massaging the kale with lemon to get rid of the bitterness. As I didn’t actually put any lemon in the dressing, I used apple cider vinegar instead as the acidity of the vinegar has the same effect on the kale.
This is a great salad to bring to a dinner party, or would be delicious to make on a Sunday for your weekday lunches if you added some protein, like salmon to it. Enjoy!
- 1 bunch kale
- 1 red pepper
- 1 avocado
- 1 cup cherry tomatoes
- ½ cucumber
- 4 TBSP fresh dill, finely chopped
- 2 TBSP cold pressed, extra virgin olive oil
- 1.5 TBSP apple cider vinegar (I used raw,organic)
- 2 TBSP dijon mustard
- ½ tsp cayenne (or more if you like it extra spicy)
- Salt and pepper to taste
- Remove the kale leaves from the stems and finely chop it
- Chop remaining vegetables and add to salad bowl
- In smaller bowl, whisk together dressing ingredients
- Make sure dressing is nicely rubbed on kale leaves (even if it requires getting your hands a little dirty)
- With kale, you can dress the salad in advance as it actually soaks up the flavours and doesn't go soggy.