Broccoli Kale Salad

Posted on Mar 5, 2013

broccoli kale

I love salads, but I sometimes get bored with the average romaine lettuce salad. My solution: remove the lettuce and focus on other vegetables. This particular salad is nice for the winter months when fresh, local lettuce is not available. The main focus is the broccoli, which is a winter vegetable.  And a warning to all: I mentioned once before that I don’t always measure. Well, I never measure when making a salad. So here are the ingredients I used:

Broccoli, chopped in small pieces

Carrots, shredded

Kale (any kind), finely chopped in a food processor until it looks like small pieces of parsley

Red Onion, diced

Walnuts, chopped in small pieces

How much of each one is really a personal preference. The bulk of the salad should be the broccoli. Raw kale can be tough and hard to chew, so finely chopping it in a food processor is key.

As for the dressing, if you want to make this vegan, just add some olive oil, vinegar, salt and pepper. Sometimes I want a creamy dressing, so I make a Greek yogurt dressing:

about 1/2 cup of Greek Yogurt

1 teaspoon Stone Ground Mustard (read the label! Not all stone ground mustards are equal. Look for one that doesn’t have artificial flavors. It should simply be distilled vinegar, water, mustard seed, salt and spices (or something similar)).

1 teaspoon Mayonnaise (optional. Make sure it’s good quality.)

a couple splashes of Apple Cider Vinegar (add a little bit at a time and keep tasting until the acidity level is where you want it to be)

And then, to taste:

Garlic Powder 

Celery Seed

Salt and Pepper

Paprika

And there ya go! A hearty, wonderful salad to help you get through the day. Experiment, make it your own. Enjoy.