Kale & Red Beet Salad
This salad recipe may look very Christmas-sy because of the colors, but it’s actually great as a spring or even summer salad. I like how the fresh kale complements the sweet taste and texture of the red beets and corn, while enjoying the crunch of the cashew. Adding boiled egg makes this salad a filling meal in itself while using only the healthiest of dressing — yogurt. It is best to serve this salad chilled, especially on warm summer days; but in the colder days of spring, serving it warm works perfectly as well.
4 cups sliced kale leaves, stems removed
2 cups roasted red beets, julienned
1 cup sweet yellow corn
1 boiled egg, sliced
2 tbsps whole or half roasted cashew nuts, unsalted
1 cup, yogurt salad dressing
1 tbsp Olive oil
1 small lime
2 strawberries or other fruit for topping
Salt and pepper to taste
Place kale leaves in a large bowl. Add Olive oil and the juice of the lime. Massage kale leaves with your hands until they start to wilt. Set aside or chill in refrigerator until ready to serve. On a salad plate, spread out kale leaves. Place red beets to form a circle around the kale. Place yellow corn in the center of the plate and top with sliced boiled egg and cashew nuts. Add salt and pepper to taste. Top plate with strawberry or other fresh fruit. Pour dressing.