spring kale salad with apricots and goat cheese

May 21, 2013


I usually love ordering kale salad at restaurants. They make it taste so good/so much better than I could make it. That was until I learned a little secret. You need to let the kale sit with the lemon juice for at least 15 minutes so the acidity in the lemon can break down some of kale’s bitterness. Since learning that, I’ve been making kale salads on a weekly basis. I love the salads with dates and blue cheese, but apricots and goat cheese seemed a little more fitting for spring. If you want to give it a little kick I’d definitely recommend adding the red pepper flakes. SO good and healthy!
Spring Kale Salad with Apricots and Goat Cheese
makes 4 servings
2 bunch of kale lettuce, stems removed, rinsed thoroughly and dried
juice of 1/2 lemon
1/2 shallot, minced
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon crushed black pepper (or red pepper flakes if you want a little kick!)
2 Tablespoons extra virgin olive oil
2 apricots, sliced
2 ounces goat cheese, crumbled
2 tablespoons slivered almonds 
Whisk lemon, shallot, honey, salt and pepper in a small bowl. Add kale and toss well. Allow to sit for 15-20 minutes. Then add olive oil. Refrigerate for up to a day, or serve immediately with apricots  goat cheese and almonds.
It seems slightly silly writing out this recipe because it’s so simple, but hopefully it’s a new variation, that you might not have tried before. What are your thoughts on kale salad? Have you had them in restaurants or made them yourself? If you have any favorite combos please share below!
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