Recipe: Succulent Summer Kale Salad
The following recipe was submitted by Sofi Pechner, a Bay Area native and trained Natural Chef. Sofi is passionate about creating nutritious and delicious foods and capturing them in a creative way with her camera, as we well as discovering food from cultures around the globe.
Ingredients:
1 bunch Kale, ribs removed, cut in a chiffonade
2 cobs corn, kernels cut off
2 peaches or nectarines, diced
1/2 cup almonds, chopped
1/4 cup olive oil
1 teaspoon lemon zest
1 tablespoon lemon juice
1 tablespoon maple syrup
2 teaspoons Dijon mustard
Ground pepper, to taste
Salt, to taste
- Place the cut kale in a bowl and sprinkle with a pinch of salt. Gently massage the kale with your hands until it becomes fragrant and turns darker in color, about 5 minutes.
- Add the corn, peaches or nectarines, and almonds to the same bowl.
- In a separate, small bowl, whisk the olive oil, lemon zest, lemon juice, maple syrup, Dijon mustard, salt, and ground pepper. Once emulsified, pour dressing over the kale mixture. Toss to evenly coat.
- Allow salad to marinate for at least 10 minutes before serving.
- Have fun with this dish — change which nut you use, throw in some cheese, or even use a different variety of stone fruit. You can also toss in some chicken or another protein to make this dish a complete meal. It serves 3 as a main course, but can work for 4-5 people as a side salad.