Are you looking for a healthy, tasty salad that packs a ton of flavor? Look no further.
This Kale Salad has edamame and chickpeas for protein, and dried cranberries for a sweet touch. The zesty lemon dressing ties it all together beautifully.
Cleaning the kale takes a bit of work, but one bunch yields a lot.
Lemony Kale Salad:
For the salad:
Cut the ribs out of a bunch of kale, and chiffonade* it into small, narrow pieces.
Add a handful each of fresh mint leaves and fresh basil leaves, also chiffonade cut.
Toss in about 1/2 cup each of chickpeas and steamed, shelled edamame.
Add several cherry tomatoes, sliced in half, and a large handful of dried cranberries.
For the dressing:
Mix the juice of 1 lemon with several tablespoons of olive oil. Add salt, pepper, and about 1 teaspoon each of dried oregano and dried basil. Mix in a garlic clove that has been pressed but not chopped. Whisk the dressing well and allow it to sit to let the flavors develop.
Toss the salad with the dressing and enjoy!
*To chiffonade: stack the leaves on top of one another and roll them up. Slice the roll into thin pieces. Gently separate the strips.
Tags: basil, cherry tomatoes, chick peas, dinner, dried cranberries, edamame, Food, garlic, garlic clove, kale, kale salad, lemon, mint, olive oil, oregano, unrecipe of the week, vegetarian
Indigo jones 
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