Late summer and early fall are probably my favorite times of the year to eat food. Supplies of tomatoes and corn are still plentiful, and fresh vegetables and fruits are easy to find in markets and shops. Now that Craig and I are back at school with Marlin, we have more time to make lunches, what a great idea!
Whatever meals we have on hand, this is definitely one of them. Craig put together a kale salad that was delicious and fresh. It’s also great for a quick and easy lunch or dinner. This will keep well, so if you need to take it to the office, you can prepare it ahead of time. There are also plenty of things that can be substituted in this recipe.You can substitute a simple olive oil and lemon dressing with salt and pepper Lemon Dijon Vinaigrette. You can also add strawberries instead of raspberries. Throw in what you like! The fresher the ingredients, the better.
This week is going to be hot, so here’s Some Easy Recipes for Hot Weather.
Easy Chopped Kale Salad Recipe
raw material
- kale
- pickled beets
- corn
- Cherry tomato
- cucumber
- croutons
- blueberry
- Lemon Dijon Vinaigrette (we add some fresh dill to the recipe) or a dressing of your choice!
route
- Cut the kale into small pieces. This helps with digestion, but it also tastes better in my opinion!
- We cook the corn (in the husk) on the grill and then chop it off, but you can use whatever is easiest for you.
- Finely chop the tomatoes, cucumbers and pickled beets.
- Combine the kale, chopped greens, and croutons and toss with the dressing.
- Add the raspberries at the end so they don’t turn mushy.
- enjoy!
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