Tuscan Kale Salad
A raw or lightly massaged leafy salad built on kale with swappable proteins, vegetables, and dressings. Assembled cold with optional cooked or cured components.
Ingredients
Method
Remove kale stems and discard. Chop kale into bite-sized pieces. Wash and dry thoroughly using a salad spinner or clean towels.
Halve cherry tomatoes, dice cucumber, and thinly slice red onion. Shave or grate parmesan cheese.
If using bacon or other cooked protein, cook and crumble. Toast nuts or seeds in a dry skillet over medium heat until fragrant, about 3–5 minutes, then set aside.
Whisk together olive oil, lemon juice, minced garlic, salt, and black pepper in a small bowl until emulsified.
Place chopped kale in a large bowl. Pour dressing over kale and gently massage with your fingers for 1–2 minutes to soften and distribute seasoning.
Add cherry tomatoes, cucumber, red onion, and protein. Toss gently to combine.
Transfer to a platter or individual bowls. Top with shaved parmesan and toasted nuts or seeds. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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