May is the time to buy fresh leafy greens at your local farmers’ market or grocery store in Virginia. Kale, spinach, collard greens, Swiss chard and many more; leafy greens are packed with vitamins, minerals, fiber and phytochemicals. If you have a spare spot of earth, consider growing your own, too.
The recent Master Food Volunteer cohort enjoyed making and eating a fresh kale salad. Kale is high is vitamins A, K and C, and provides potassium and calcium as well. Try this recipe for a tasty way to incorporate this powerhouse vegetable into your diet.
Kale Salad with Citrus Vinaigrette
Serves about 6, 1 cup per serving Prep time: 20 minutes Cook time: 0 minutes
2 bunches kale (12-14 ounces)
2 teaspoons green onions
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
2 Tablespoons fresh lemon juice
2 Tablespoons, fresh orange juice
2 teaspoons pure maple syrup
6 Tablespoons extra-virgin olive oil
- Wash and dry the kale leaves. Strip leaves from stems. Finely shred leaves with a sharp knife. Place in a serving bowl.
- To prepare the dressing, mince green onions. Put all the ingredients in a glass jar with a lid, and shake until emulsified.
- Add enough dressing to coat the kale lightly. Massage the dressing into the kale leaves with clean hands to soften the leaves.
- Add your favorite salad fixings.
- Can be made a day or even two ahead.
- Use Tuscan, lacinato or dinosaur kale
- Optional add-ins: toasted pine nuts or sunflower seeds, pomegranate seeds, dried cranberries, crumbled feta, chopped avocado, cooked quinoa.