| Prep Time | 25 minutes |
| Cook Time | 5 minutes |
| Passive Time | 20 minutes |
| Servings |
people
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Ingredients
Steamed Kale Salad
- 8 cups kale firmly packed and de-veined, torn into large pieces
- 1/2 cup red cabbage thinly sliced
- 1 avocado chopped
- 1/2 English cucumber chopped
- 1 red bell pepper chopped
- 1/4 red onion diced
Lemon-Basil Vinaigrette
- 1/3 cup olive oil
- 1 medium lemon juiced (2-3 tablespoons)
- 2 tablespoons dijon mustard
- 3 tablespoons fresh basil chopped
- 2 cloves garlic minced
- 3/4 teaspoon salt
- 1 teaspoon pepper
Ingredients
Steamed Kale Salad
Lemon-Basil Vinaigrette
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Instructions
Steamed Kale Salad
- Pack the deveined, torn kale into a large microwavable bowl. Place a sheet of plastic wrap over top, pressing it to the outside of the bowl to seal. Microwave on high for 1 minute and 30 seconds, until the kale turns bright green and just begins to wilt. Remove from the microwave and place in the refrigerator for 20 minutes or until cool.
- Once cool, add the sliced red cabbage, chopped avocado, chopped English cucumber, chopped red pepper, and diced red onion to the kale, tossing to combine.
Lemon-Basil Vinaigrette
- In a measuring cup (or small bowl), whisk together the olive oil, lemon juice, dijon mustard, chopped basil, minced garlic, salt, and pepper.
- Pour the dressing over the salad, and let sit for 5 minutes before serving. Enjoy!
Recipe Notes
Our wine choice: the 2015 Forrest Estate Sauvignon Blanc. This crisp, dry white is full of lemon and citrus, with floral notes to round out the flavor. A perfect white to pair with this lovely salad. Cheers!
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