Sometimes the best meals are so simple and come from what you are already growing, like this garden-to-table massaged kale salad that used kale, garlic, basil, cherry tomatoes, cucumber, and topped with goat cheese and a simple dressing.
Massaged Kale Salad with Basil and Goat Cheese
TIME:
10 min
|
SERVES: 4 people
HARVEST:
Kale, Basil, Garlic, Cherry Tomatoes, Cucumber
| INGREDIENTS |
|---|
| Fresh kale leaves |
| 1 lemon, juiced |
| 5-6 basil leaves, chopped (chives would be delicious too) |
| 1 garlic cloves, minced |
| Drizzle of avocado oil |
| 1 Tbsp. dijon mustard |
| 1 cup cherry tomatoes, sliced in half |
| 1/2 -1 cup cucumber, sliced |
| Salt and pepper to taste |
| Goat cheese (or feta) crumbled on top |
DIRECTIONS:
- Wash and chop vegetables. For the kale, strip the leaves off of the stems and compost those. Tear up the leaves for the base of your salad.
- Add lemon, garlic, avocado oil, dijon mustard, basil (or chives), and a pinch of salt. Massage the mixture until the kale becomes dark green and the leaves soften.
- Add chopped tomatoes and cucumber, and top with goat cheese crumbles or feta cheese.
- Add another pinch of salt and black pepper and mix well. Taste and adjust to your liking.
