Wednesday, April 25, 2018
Tomato, Cucumber and Kale Salad
1 bunch dino kale, stems removed and coarsely chopped*
2 tomatoes, diced
2 cucumbers, diced
1 red onion, thinly sliced
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
1 – 2 tbsp honey (depends on desired sweetness)
salt and pepper to taste
Add chopped kale first to large serving bowl, then add chopped tomato, cucumber and onion.
In a separate small bowl, mix all dressing ingredients.
Pour over vegetables and toss together.
Let sit at room temperature 15 minutes prior to serving, allowing the dressing to soften kale leaves.
Can be stored in the refrigerator up to two days.
* I made kale chips and crushed them over the salad