Salatada

Late summer massaged kale salad

Indulge in the vibrant flavors of late summer with this refreshing massaged kale salad. Bursting with crisp textures and zesty dressings.

Ingredients:

1 bunch kale
2 tomatoes (I like tomatoes so I lean towards the larger size)
1 peach
2 ears of corn
6-7 roasted baby beets (roast in a 400* oven for an hour in aluminum foil. cool. peel away the skin and store in your refridgerator.)
2 tablespoons red wine vinegar
1 tablespoon olive oil
2 teaspoons dijon mustard
2 teaspoons honey

Combine the dijon mustard, honey, and vinegar in a bowl. Season with salt and pepper to your liking. To soften the dressing, incorporate 1 tablespoon of olive oil. I personally prefer a zestier dressing, but this can vary based on personal preference.
Remove the kale leaves from the stems, wash thoroughly in cold water to remove any dirt or debris. Dry the leaves by spinning or patting with paper towels, then add them to the dressing mixture. Gently massage the kale for about a minute to ensure it absorbs the flavors. Allow it to rest for approximately 30 minutes until it slightly wilts.
While the kale is resting, prepare the remaining vegetables. Remove the corn kernels from the cob, dice the tomatoes, slice the peach into 8ths or 16ths, and slice the beets as desired.
Once the vegetables are prepped, your kale should be ready. Combine all the freshly cut ingredients with the kale and mix well. Adjust seasoning with salt and pepper if needed.
Enjoy! This salad is versatile as the kale can be massaged and marinated overnight if desired. You can also prepare the ingredients the night before and toss them together right before serving for a quick and satisfying meal :)

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