Springy Kale & Cucumber Salad


Spring is my favorite season. I love the flowers that come into bloom, the delicious stone fruit that comes into maturation, and the extra sunlight. Spring is a fickle season, though. It has one foot in winter cold, and the other dangling over summer sun. As a result, my taste in food is just as inconsistent. When the day is unexpectedly warm, I usually want cooler foods that are also simple to make. This salad was created out of a need to use the rest of the Persian cucumbers I had while they were still fresh. I hope you enjoy it as much as I did! I tossed marinated sauteed tofu into my salad, so this is an option. Alternately, I’d recommend my salmon recipe to make it a complete meal.

Serves: 2 (main dish) or 4 (side dish)

Ingredients:

  • 1 cup chow mein noodles, boiled
  • 2 cups of raw kale, roughly chopped, stalks removed
  • Soy sauce
  • Sesame oil
  • Olive or grape seed oil
  • Crushed red pepper (optional, for added spiciness)
  • Rice vinegar
  • 1 tsp Honey
  • ½ cup seedless cucumbers thinly sliced
  • Sesame seeds
  • 21 seasoning salute or sea salt
Instructions:

  1. In a large skillet, heat 1 TBSP oil of choice on medium high heat. Once heated, add kale, 1 tsp soy sauce, crushed red pepper, 21 seasoning, and a dash of salt. Add 1 to 2 TBSP of water to help steam the kale. Cook for about 10 minutes, stirring occasionally until kale is tender.
  2. Boil chow mein and rinse in cold water. Drain, and add to a large mixing bowl.
  3. Add kale, noodles and thinly sliced cucumbers into mixing bowl.
  4. In a smaller bowl, mix dressing: 1 TBSP sesame oil, 1 TBSP rice vinegar, 1 tsp honey, 1 tsp soy sauce. Mix well and toss with salad.
  5. Add TBSP sesame seeds and chill. Serve cool.

 

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3 thoughts on “Springy Kale & Cucumber Salad

  1. Pingback: Talya 4/25/12 « The Divine Hostess Project

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