This kale salad really started as a kitchen sink salad, but ended up being something I made three times since then. This was this past Saturday! So yes, it’s this good. I had kale from the farmers market that I wanted to use as well as some cherry tomatoes. I knew I wanted a grain in there, I love kale salads with grains, so I opted for spelt this time, but feel free to use freekeh, farro, or barley. Any chewy grain will do, really.
- 1 cup spelt, cooked according to package directions
- 1 bunch Tuscan kale (lacinato), stemmed and sliced thin
- Fresh juice from 2 lemons
- Olive oil, to taste
- Sea salt and pepper, to taste
- 1 peach, diced
- 1 quart cherry tomatoes, halved
- Kernels from one ear of fresh corn
- 1/2 cup red onion, diced
- 1 big handful baby spinach
- 1 zucchini, diced
- 1/3 cup pine nuts, toasted
- 1 clove garlic, minced
- Toppings: micro greens or sprouts, hemp seeds, red pepper flakes
While you cook the spelt according to package directions, place the sliced kale in a large bowl, drizzle with a bit of olive oil, the juice of half a lemon, and a pinch of sea salt. Massage with your hands for about 2 minutes.
Make the vinaigrette by mixing some olive oil, lemon juice, minced garlic clove, and sea salt and pepper, to taste.
Assemble the salad by adding the drained spelt to the kale, mix well. Add the peach, tomatoes, corn, red onion, baby spinach, and zucchini. Mix delicately. Add the vinaigrette, top with the pine nuts and gently mix. Add the toppings and serve. Bon appétit!