People tend to either love or loathe kale salads — me? I’m firmly in the ‘love’ camp – so long as it’s prepared properly. The trick to making a killer kale salad is to marinate it. As kale can be a tough, fibrous green it requires acid + salt to properly tenderize.
Also adding to kale salad’s virtues is that they couldn’t be easier. They’re pretty fool proof – and it’s a true ‘one bowl’ meal. No need to prepare a separate dressing, you just add the acid, oil, and seasonings directly to the greens.
I also love that they can not only be made ahead of time – but they get better the longer they sit. It’s perfect to make ahead of time to work for a convenient lunch or to keep in your fridge for a grab and go meal.
I call this version a ‘superfood’ salad as it’s packed with nutrient dense ingredients like goji berries, hemp seeds, and microgreens. Goji berries are packed with antioxidants and add a little sweetness to offset the kale. I like that they will plump up as the dressing marinates. The hemp seeds also add a hefty protein dose that transforms this from a side salad to a complete meal. As a side note – adding hemp seeds to salads, bowls, and vegetables is a great way to up protein intake for those eating a largely plant-based diet.
Using a hand slicer to thinly slice the beets makes this a super simple and fast. Don’t have one? Try grating them with a box grater instead.
1 bunch lacinato kale, stems removed and torn into small pieces
2 tablespoons goji berries
2-3 tablespoons lemon juice (from one lemon)
2 tablespoons olive oil
¼ teaspoon sea salt
1/8 teaspoon crushed red pepper flakes (optional)
2 small golden beets, thinly sliced
2 tablespoons hemp seeds
1 scallion, chopped
2 tablespoons microgreens (optional)
Add kale, avocado, goji berries lemon, olive oil, salt, and crushed red pepper flakes to a large bowl. Use clean hands to ‘massage’ kale. This will also smash the avocado – the point being to combine with the lemon, oil, and salt to create a dressing.
Add beets, hemp seeds; mix together. It’s ideal to let this salad sit for at least 10 minutes – or even overnight. The longer it sits, the more the kale will tenderize and get increasingly flavorful.
Top with chopped scallion and microgreens if using.