This is an easy make-ahead option: Dressing the kale leaves and letting them sit overnight helps soften up the leaves. Once fireside, just add the remaining ingredients for a quick, healthy starter.
recipe 
yields
Serves 4 to 6
Juice of 1 lemon
1 teaspoon smoked paprika
1 teaspoon ground cumin
¼-½ cup olive oil
Salt and pepper to taste
4-6 cups chopped kale leaves
½ cup radish slices
¼ cup chopped white onion
4 tomatoes, cut into wedges
ingredients
steps
- In a small bowl, combine lemon juice, paprika, and cumin. While whisking, slowly drizzle in olive oil to emulsify. Season with salt and pepper to taste.
- In a large bowl, drizzle chopped kale with dressing. Massage dressing into kale leaves until well-coated, 3 to 5 minutes. (At this point, kale can be refrigerated overnight.)
- Add radish, onion, and tomatoes to salad and toss to combine.
Date Published: 07.20.22
share
- Recipe by Lia Grabowski
