Eight Yummy Ways to Kick Your Kale Salad Up a Notch

(Zester Daily) – Chopped ultrathin in a style called a chiffonade, kale is a perfect bed upon which to build your salad dreams. And since it is one of the most nutrient-dense foods on the planet, with vitamins A, K, C, B6, manganese, calcium, copper, potassium and magnesium to boot, it’s pretty much the Tempur-Pedic of salad beds. Try these simple combinations to become a kale fan for life. And make sure that your kale was harvested correctly — too late and the leaves turn bitter, a winning characteristic for no one.

Apple of Your Eye

Sweet and tart apples make kale salads meet all of your taste requirements for sweet, bitter, sour and umami. Try a Pink Lady sliced thin, paired with pistachios and feta, and mix gently with a dressing of fig vinegar and high-quality olive oil.

Citrus Is the Star

Citrus is the star of this kale salad, which pairs the leafy green with thin-sliced fennel, shaved Parmesan and a vinaigrette of lemon and olive oil. For a sweet touch, add a thin-sliced Asian pear to the mix.

A Protein Punch

For a dinner salad with a protein punch and good fats galore, choose pieces of turkey, chopped walnuts and scooped, diced avocado. Dress with your favorite balsamic vinaigrette and season with salt and pepper.

Veggies Deluxe

Veggies abound in this kale salad with grated carrot and diced, roasted beet. For extra crunch and the perfect mellowing creaminess, add some thin-sliced almonds and crumbled chèvre. Toss in a vinaigrette with fresh dill or make a creamy dill dressing with plain yogurt, olive oil, dill and garlic.

Caesar Salad

If you’re a fan of Caesar salad, you’ll adore a kale-centered version pairing the leafy green with sliced sardines and Parmesan. Simple and packed with fatty acids, it’s a plated nutrition bomb. Make a dressing of minced garlic with lemon juice and high-quality olive oil.

Rethink the Radish

Rethink the radish in this design-friendly stunner where the contrast of red and green makes the plate. Slice the radishes as thin as possible and toss them with the kale, sliced green onions (or chives) and a generous handful of pumpkin seeds. Dress with good old apple cider vinegar and olive oil and you’ve got a plate to celebrate late summer.

Copyright 2016 Emily Grosvenor via Zester Daily and Reuters Media Express

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