Kale salad with cherry tomatoes, pickles and red pepper
This vibrant kale salad combines nutrient-rich kale with tangy lemon juice, savory soy sauce, sweet cherry tomatoes, and a hint of spice from red pepper, all elevated by sautéed garlic in coconut oil and the unique crunch of pickles.
Cook time 0 min
Prep time 10 min
Ingredients:
3 cups kale2 tbsp coconut oil
3 garlic cloves
5 tsp lemon juice
2 tbsp soy sauce
1/2 cup cherry tomatoes
1/2 pickles
1/2 red pepper
Kale salad is a delightful mix of flavors and textures, making it a perfect addition to any meal. This recipe features nutrient-packed kale combined with the tanginess of lemon juice, the savory depth of soy sauce, the sweetness of cherry tomatoes, and a hint of spice from red pepper, all topped off with a unique twist from pickles. Coconut oil and garlic blend harmoniously, providing a rich, aromatic flair.
Instructions:
- Rinse the kale thoroughly under cold water and pat dry with a clean kitchen towel.
- Remove the tough stems from the kale and finely chop the leaves. Place the chopped kale in a large mixing bowl.
- Add the 5 tsp of lemon juice and 2 tbsp of soy sauce to the bowl with the kale.
- Using your hands, massage the kale for about 2-3 minutes until the leaves become tender and slightly wilted.
- Peel and mince the garlic cloves.
- In a small saucepan over medium heat, warm the 2 tbsp of coconut oil until it has melted.
- Add the minced garlic to the melted coconut oil and sauté for 1-2 minutes, or until the garlic becomes fragrant and lightly golden. Be careful not to burn the garlic.
- Pour the garlic and coconut oil mixture over the massaged kale, ensuring all the leaves are evenly coated.
- Add the halved cherry tomatoes, chopped pickles, and thinly sliced red pepper to the bowl.
- Toss everything together until well mixed.
- Taste the salad and adjust the seasoning with additional soy sauce or lemon juice if needed.
- Transfer the kale salad to a serving dish or distribute it among individual plates.
- Enjoy your fresh and vibrant kale salad immediately, or store it in the refrigerator for up to 2 days.
This kale salad with coconut oil, garlic, lemon juice, soy sauce, cherry tomatoes, pickles, and red pepper is not just healthy but also bursting with diverse flavors. Whether serving it as a side dish or a light main course, this salad is sure to impress with its vibrant colors and refreshing taste. Enjoy this nutritious and delicious dish that’s both simple to prepare and pleasing to the palate.
Kale salad with cherry tomatoes, pickles and red pepper FAQ:
Massage the kale for about 2-3 minutes until the leaves become tender and slightly wilted. This helps to break down the fibrous texture, making it more enjoyable to eat.
If you need a substitute for coconut oil, you can use olive oil or avocado oil, which will provide a different flavor but still complement the salad well.
Yes, you can prepare the salad in advance, but it's best to eat it within 2 days. Store it in an airtight container in the refrigerator to maintain freshness.
Sauté the garlic for 1-2 minutes or until it becomes fragrant and lightly golden. Be careful to avoid burning it, as burnt garlic can impart a bitter taste.
A large mixing bowl is ideal for this salad, as it allows enough space to thoroughly combine the kale and other ingredients without spilling.
Tips:
- Make sure to massage the kale with a bit of lemon juice or coconut oil to soften its texture and enhance flavor absorption.
- Dice the garlic finely to ensure even distribution and to prevent overpowering bites.
- Consider using organic ingredients for maximum flavor and health benefits.
- Toss the salad just before serving to maintain freshness and crispness of the vegetables.
- Feel free to adjust the soy sauce and lemon juice to balance the salad according to your taste preferences.
Nutrition per serving
2 ServingsCalories 200kcal
Protein 5g
Carbohydrates 10g
Fiber 5g
Sugar 3.04g
Fat 16g
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