Recipe
Salad
Marinated Kale Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| Marinade: | ||
| Juice of one fresh lemon, about 3 to 4 tablespoons | ||
| 2 tsp. toasted ground cumin* | ||
| 1 clove(s) garlic, minced | ||
| 2 tbsp. extra-virgin olive oil | ||
| Sea salt and fresh ground black pepper, to taste | ||
| Salad: | ||
| 1 bunch(es) fresh kale, ribbed and cut into 1/2-inch strips |
Directions
- Whisk marinade ingredients together in nonreactive glass, stainless or ceramic bowl.
- Add kale and toss to coat kale with marinade. Let marinate at least 30 minutes.
- *To toast cumin, place it in dry skillet over low to medium heat. Stir or shake to toast evenly and prevent burning. The toasting only takes a few minutes and is finished when the cumin turns slightly darker in color and the aroma is stronger.