KALE AND SUMMER STONE FRUIT SALAD

Billy and I have been dining out a-lot lately; breakfast, lunch, snacks, dinner, you name it! 

I try to make wise food choices, but how do I turn down a buttermilk batter, fried portabella mushroom sammie topped with cheese and pesto…you tell me?!!

I feel like a big ol’ bowl of greens helps me get back in line and back on track.  Since it’s summer, fresh kale from the farmer’s market and local summer fruit are what I crave.

I used apricots and plums; but peaches, nectarines and or cherries would also be really good in Kale and Summer Stone Fruit Salad.

The dressing for this salad uses quite a lot of shallots, the shallots taste pickled in this low-fat dressing.  

Some folks massage their kale to soften it, but I’d rather receive a massage than give it (Sounds selfish, I know.) so I dress just the kale and leave it overnight in the refrigerator to soften the kale, though just a few hours will be okay.

The great thing about this recipe is that it makes a whole whack, and that the salad is fine to sit in the fridge for three or four days.  I can eat Kale and Summer Stone Fruit Salad for days and feel good about my eating again!

KALE AND SUMMER STONE FRUIT SALAD

Serves 8 to 10

FOR THE DRESSING

      1                     clove      Garlic, minced

¼             cup          Shallots, minced (about 2 small shallots)

1                             Navel orange, juice only

½                            Lemon, juice only

1              Tbsp.         Dijon mustard

1              Tbsp.         Honey

½             tsp.          Soy sauce

1/8           tsp.          Sesame oil (optional)

A pinch                    Dried red chili pepper flakes (optional)

2              Tbsp.        Olive oil

2              Tbsp.        Canola, grape seed, or avocado oil

                               Salt and pepper to taste

   1.        In a small bowl, whisk together the first 9 ingredients.  Pour the olive oil and canola oil into the first ingredients in a slow steady stream while whisking continually.  Season with salt and pepper to taste.

*You may also just add all of the ingredients together to a jar, close the lid tightly and shake the jar for a minute or two until the ingredients are emulsified.

FOR THE SALAD

12              cups         Kale, washed and torn into bite sized pieces (1 bunch of kale)

1         ½             cups        Snow peas or snap peas

½                             Red bell pepper, thinly sliced

3                              Apricots, cut into thin wedges

2                              Plums, cut into thin wedges

¼                cup        Toasted, slivered almonds

   1.        In a large bowl, combine the kale with ¾ cup of the dressing and a couple of pinches of salt & pepper; toss well to coat and refrigerate for at least an hour, or even better overnight.  Marinating the kale will help to soften the tough kale; and don’t worry, it won’t be mushy like lettuce.

   2.       When ready to serve, add the remaining ingredients to the salad as well as the remaining dressing.

*Notes:  This salad will be terrific with any combination of stone fruits including fresh cherries, peaches, and nectarines.

Because of the sturdiness of the ingredients, the salad will keep well for 3 or 4 days in the refrigerator.

You may also like:

Nectarine (Peach) and Feta Salad

Tomato Parmesan Salmon with Sauteed Kale

Watermelon Haloumi Cheese Salad

Buttermilk Ranch Dressing plus Dill Croutons