I love the changing of the seasons. There is always this sweet spot between winter and spring when it just seems as if all is well in the world. The changes between two seasons is so much fun. And with the change in the season, it kinda changes my mood too. So I’m all for bright flavors.
This salad has everything- crunchy cucumbers, sweet plums, juicy cherry tomatoes and tart apricots are such a great addition to the mix of kale and mint. I topped my salad with some feta, pumpkin seed, and sorghum for added protein.
which is something that I am working on adding more of to my diet. I am normally anemic so I have been on a campaign of sorts to make sure I get all the natural nutrients that I can get from the food that I consume daily.
I topped this glorious salad with two different salad dressing. Usually I would make a decision as to which dressing I loved more but honestly guys I could not decide because with each dressing the salad took on a life of its own.
I used the Pesto Dressing for lunch and when I had it again for dinner I used up my staple Red Pepper dressing. So with the pesto dressing, the salad is super bright, surprising and fun to eat. And with the smoked red pepper tomato dressing, it takes on a luscious, almost savory, hearty quality. Either way, it is awin-win-win-win situation. I hope you guys enjoy it as much as I did.
Peace and Love,
Ann
Minty Kale Plum Salad
Minty Kale Plum Salad is the perfect end of winter salad. It is bright, herby and jam-packed with different flavors and textures. It can go with any dressing for a easy addition to any meal.
Ingredients
- 1 Lb Flat-leaf Kale (about 2 bunches)
- 8 oz Red or yellow cherry tomatoes halved
- 6 oz Feta cheese crumbled
- 2 Stalks Medium Scallions thinly sliced
- 1/4 Cup Mint leaves About 3 branches/stalks
- 1/4 Cup Cooked Sorghum
- 1 Ripe Plum sliced
- 1/4 cup Dried Apricot about 6 chopped
- 1 English Cucumber sliced
- 1 Lemon Freshly Juiced
- 2 Clove Garlic finely minced
Instructions
- Wash and dry the kale. Cut out and discard the tough stems. Arrange the leaves into stacks, slice crosswise into 1/4-inch ribbons, and place in a large bowl. This is optional but recommended: Mince the garlic and add it to a medium bowl, add the lemon juice and pepper, and whisk to combine. While whisking to combine. This is what with soften the kale and give it even more flavor. Add the dressing to the bowl with the kale and toss to coat the leaves. Allow to sit for a couple of minutes while you prep the rest of the salad.Chop and slice the rest of the ingredients and set aside for assembly. Take the mint and remove the steams- roughly chop the leaves. but do this when you are ready to assemble the salad because mint has the tendency to turn brown rather quickly. Add the tomatoes, sorghum, chopped apricots, sliced plums, scallions, and mint and toss to combine. Taste and season with salt as needed. Add the pumpkin seed and feta to the top. Serve immediately with desired dressing. Enjoy!
