insta-Tuesday, asian kale salad.

insta-Tuesday, asian kale salad.

Hello, world!

Insta-Tuesday is back in full force today with this marinated Asian kale salad, which received quite a few recipe inquiries. Here what you do:

  • Measure out enough cleaned and chopped raw kale for two large, personal-sized salads into a big bowl
  • Thinly slice one medium bell pepper (I used orange and a little bit of a red one for color), and add that as well
  • Slice three green onions and add those to the kale mixture
  • In a small bowl, measure out about 1/3 cup olive oil, 1/4 cup of  rice wine vinegar, a splash of toasted sesame oil (if you’ve got it), a splash of low-sodium soy sauce, salt, pepper and some sesame seeds (I also added a minced clove of garlic and a big spoonful of hot chili paste… you do you.)
  • Whisk the dressing well, then pour over the kale mixture and toss to combine
  • Cover and refrigerate overnight; this allows the dressing to start breaking down the kale – making it less tough and wayyyy more delicious

The next day, top with some seared chicken breast or grilled salmon, and BOOM!, delicious and healthy salad.

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