Enjoy all the health benefits of kale with this easy and delicious salad recipe.
I’ve been hearing about the health benefits of kale for a while now. It’s full of vitamins, minerals, and antioxidants. Not only is it a fat-free and low-calorie food, but it’s also high in protein, iron, fiber, calcium, and vitamins A, C, and K (among other things). I love superfoods, and that’s a superfood. The only problem is that it doesn’t have the best reputation when it comes to taste. Well, I finally worked up the courage to experiment with it, and this recipe ended up being a keeper. My husband and I tried a version with brisket and a vegan version with chickpeas and enjoyed them both. I generally used a 2:1 ratio–2 cups of kale to 1 cup of everything else–but you can make your own adjustments.
Ingredients
- 2 cups baby kale (or regular kale if you prefer), shredded or chopped
- 1 cup brisket, chopped (I recommend my basic brisket) or 1 can garbanzo beans (chickpeas)
- 1 cup avocados, chopped
- 1 cup tomatoes, chopped
- 1-2 red onions, thinly sliced and chopped
- White vinegar
- Sweet cheddar or white sharp cheddar, shredded
- Olive oil to taste
Method
Place thinly sliced onions in a jar, cover with white vinegar, and let sit at room temperature for at least a few hours with or without a lid (for best results, let it sit overnight or for the 8-9 hours it takes to cook the brisket).
Take the onions out of the vinegar, and chop and mix all the ingredients in a big bowl.
Add the vinegar from the onions 1 tbsp at a time, mixing and tasting along the way so the salad doesn’t end up too sour. Drizzle 1-2 tbsp of olive oil on top and top with shredded cheese.
Приятного аппетита! (Priyatnova appetita! Russian for ‘Bon Appetit!’)
I am a follower of Christ, wife of a pastor, mother of a strong-willed little boy, and native of Russia. In addition to cooking and baking, I enjoy drinking coffee and relaxing on the beach.