Mediterranean Kale Salad

Now that it's starting to get dark at 4:00, and there's a chill in the air, the thought of eating a cool, crisp green salad seems less and less appealing. Enter in my favorite hearty, wintry green leaf veggie, KALE. This salad gives you that fresh, raw veggie feel, with a bit more substance. Feel free to mix and match your veggies here, as well. Olives or some grated carrot might be nice. OR, switch out the edamame for roasted chickpeas or some grilled seitan.

Mediterranean Kale Salad

1/2 pound kale, veins removed, chopped

1/2 large yellow bell pepper, thinly sliced

1/2 cup cucumbers, chopped

1/2 cup grape tomatoes, halved

1 apple, chopped

1 cup edamame, shelled

1 avocado, thinly sliced

1/4 cup marinated tofu (in the style of feta cheese)

For the DRESSING

1/4 cup good quality olive oil

2 tablespoons red wine vinegar

1 teaspoon balsamic vinegar

2  teaspoon agave nectar (or honey)

1 teaspoon yellow mustard

1 teaspoon oregano

1/8 teaspoon freshly ground black pepper

1 tsp salt, or to taste

DIRECTIONS

In a small bowl, combine the ingredients for the dressing.  Whisk well until ingredients are completely emulsified. Taste and adjust the flavors to your liking: Sometimes I like to add a bit more sweetener to cut down on the “tangingess”.

Place your chopped kale in a large salad bowl. Add about a third to a half of the dressing, a little salt, and massage the kale leaves with your clean hands until the leaves start to soften and wilt, about 2-3 minutes.  Add remaining vegetables, and part of the remaining dressing, to taste. Toss to combine and serve!