- 1 bunch of kale
- 4 scallions
- 4 carrots
- 1 big handful sugar snap peas
- 1 small handful walnuts (could use another nut of your choice)
- olive oil
- balsamic vinegar
- optional: 1-2 avocados (I know they don't come with your CSA share but they are delicious in this salad!)
Start by pulling the kale leaves off the stems. Chop the leaves into roughly 1 inch ribbons and pile in a bowl. Dress the kale with olive oil, balsamic and salt and mix thoroughly. The best way to do this is to use clean hands and really massage the dressing into the kale. This softens it and makes sure the dressing really coats it.
While that sits chop the scallions (tops and bottoms!), grate the carrots and slice the peas into strips on the diagonal. If using avocado cut into bite size chunks.
Add the remaining ingredients into the kale. You might find that you want to add more dressing as the kale tends to really soak it up.
There are endless variations you could take with this salad using the marinated kale base! The kholrabi could go in there or small pieces of raw or blanched broccoli. You could use different vinegars or even lemon or lime. It's also very good with some chunks of cheese--I especially like feta!
Another thing to note is that unlike lettuce salad, kale salad keeps very well after being dressed.