Raw Kale and Spinach Salad
{{#rendered}} {{/rendered}}Strawberry Fields Forever summer salad (Lina Zeldovich)
This superfood salad is packed with nutrients and vitamins (and is absolutely addicting). The quick-pickled red onions add a tangy bite to the dish, while the garlicky dressing breaks down Kale's tough leaves for a crunchy and hearty salad.
Cook Time:
Prep Time:
{{#rendered}} {{/rendered}}Total Time:50 min
Servings: 3
Ingredients:
1 Red onion, sliced thinly
{{#rendered}} {{/rendered}}Red wine vinegar
Pinch of salt, plus more to taste
Pinch of sugar
{{#rendered}} {{/rendered}}1 bunch of lacinato kale (aka dinosaur Tuscan kale), stems removed and cut into 1/2-inch ribbons
1 bunch spinach, stems removed and cut into 1/2-inch ribbons
Juice of 1 lemon
{{#rendered}} {{/rendered}}1 Clove garlic, minced or grated with a Micoplane
3 Extra-virgin olive oil
2 tablespoon grated white Cheddar
{{#rendered}} {{/rendered}}Salt, and fresh black pepper, to taste
2 Sprigs cilantro, stems removed
1/2 tablespoon chia seeds (optional)
{{#rendered}} {{/rendered}}Preparation:
In a bowl, place the red onion slices and cover with the vinegar. Add the salt and sugar and toss. Leave for 30 minutes in the refrigerator, covered.
Place the kale and spinach in a large serving bowl.
In a separate bowl, mix together the dressing ingredients (including the cheese). Whisk together until full incorporated and pour over the greens. Toss to combine and let sit for 15-30 minutes to soften the greens.
{{#rendered}} {{/rendered}}After that time, add about half of the pickled red onions (the rest will stay for up to 1 week in the fridge), roughly tear the cilantro on top and sprinkle with the chia seeds. Serve immediately with extra fresh pepper, if desired.