Summer is Coming: Quick Salad Redux
Summer is coming and with it comes one of my favorite seasonal perks: lots of fresh greens. This past week it got hot in LA. I'm not complaining, I love the dry heat, but there are some days where I simply cannot turn on the oven or else it won't be just the vegetables that are getting roasted. Here is a simple Savory Summer Kale Salad that you can easily evolve over the week in various forms to get the most variety out of your leftovers. The best part? No oven.
Savory Summer Kale Salad: 3 Ways
- 1 bunch kale, chiffonade chopped (I used curly kale, Lacinato will also work)
- 1 Red bell pepper, diced
- 1/3 Cup Red onion, sliced thin
- 1/2 Cup Kalamata olives, loose chop
- 2 Tbsp. Capers
- Juice of 1 Lemon
- 2 Tbsp. Olive oil and/or flax seed oil
- 2 tsp Garlic powder
- Sea salt and pepper to taste
Mix the chopped kale, olive oil, seasoning and lemon juice in a bowl. Add the rest of the ingredients, toss well, and serve.
We enjoyed this for dinner, and agreed it would be lovely with some smoked salmon or baked chicken breast. It was delicious and a very cooling way to end a hot day.
Since this salad keeps so well in the fridge, I was ready for round two! It was time to add in some protein. The next day I added to the salad:
1 can black beans (bpa free, and rinsed)
And a touch more flaxseed oil
It was filling, and a refreshing lunch.
We still had a bit of the salad left over. A simple third iteration? Just add:
And you might want to add a touch more of sea salt or granulated garlic for flavor.
Enjoy this timesaver salad tip for hot days and let me know what else you like to do to get your leftovers tasting fresh! Thank you for reading!
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