The Perfect Kale Salad
Have you ever been hit with a craving for something nutrient-dense but still bursting with flavor? This Cubby’s Wild Rice and Salad has your back, babe. It’s naturally gluten-free and can easily be made vegetarian by skipping the chicken, or vegan by skipping the cheese, too.
And if you say you’re not a fan of kale, I say, “try before you deny!” There are so many flavors in this salad that the kale happily takes a backseat and is just along for the ride.
While this is a bit of a high-maintenance dish, it’s well worth the time. Toast those almonds and massage that kale if you really want to maximize the array of flavors this salad offers. Additionally, you can make this gorgeous salad for a side dish or for the main course.
xo Enjoy!
Wild Rice & Kale Salad
Prep Time: 45-60 minutes
Cook Time: 15 minutes
Serves: 2-5 people
Ingredients — Salad
1 bundle of chopped kale (discard stems and center ribs)
2 cooked and seasoned chicken breast, diced
1 cup cooked wild rice (use this one to save time)
1 apple, cored and diced
1 avocado, diced
1 cup crumbled goat cheese (or to taste)
¼ cup sliced almonds, toasted
¼ cup dried cranberries
2 limes
Ingredients — Dressing
½ cup olive oil
4 Tablespoons balsamic vinegar
4 Tablespoons lemon juice
2 teaspoon dijon mustard
⅔ cup fresh cilantro
4 teaspoons honey
½ teaspoon salt
½ teaspoon pepper
Directions
1. Place all ingredients for the dressing in a blender and blend well. Refrigerate until ready to use.
2. Place chopped kale in a large bowl, add a drizzle of olive oil, and massage with your hands for about five minutes until kale is soft and broken down.
3. Add apple, avocado, almonds, cranberries, chicken, goat cheese, and rice to kale.
4. Add about half of the dressing and mix well.
5. Serve with the limes and remaining dressing on the side, adding more as desired. Pairs well with toasted sourdough or french bread.
