Happy Saturday! I had a full day of working in the garden yesterday, and things are starting to come up! You can see some rows starting to appear!
I also planted these beauties – so pretty!
I love this part of the planting season, when you are anxiously awaiting to see what comes up from day to day … but I also love the part where you can just go out to the garden and pick veggies for a salad!
For the last couple of months, I have not been able to find the flat leaf dino kale in any of the stores around me. No one has it from the health food stores to the regular grocery stores! So I might have went a little overboard in my garden planting like 5 rows of it … but someday I am going to have a boatload of kale and no one else will so there!
I do love kale salads, and always seem to buy kale at the store, but then I never get around to making the salad! This week I was determined to make a kale salad! I’m glad I did – this salad was so good!
Smoked Salmon and Asparagus Kale Salad
Adapted from About.com
Print this recipe!
1 bunch kale, washed, leaves stripped from stems, finely chopped (I used red kale)
1 lb asparagus, ends cut off, cut into 2 inch pieces
1/2 lb smoked salmon, shredded
1/4 cup dried cherries
black sesame seeds
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup balsamic vinegar
1 tbsp cherry mustard (or dijon mustard)
1 clove garlic, minced
1/3 cup extra virgin olive oil
salt/pepper to taste
Fill a medium sized pot with 2 inches of water, and bring to a boil.
Meanwhile, cut the kale. Remove the leaves from the stems, and discard the stems. (Compost!) Shred the leaves into small pieces – the smaller, the better! Place in a bowl. Add a dash of salt, and massage the leaves for one minute. While cutting the kale in such small pieces takes time, it makes the salad so much easier to chew! The salt will tenderize the leaves.
Cut off the ends of the asparagus (I cut off about 2-3 inches), and cut the remainder into 2 inch pieces. When the water comes to a boil, add a generous pinch of salt. Add the asparagus, and boil for just one minute. Remove from the heat and drain into a strainer. Immediately, rinse with cold water. Set aside.
Prepare the dressing – combine all ingredients in a bowl (or measuring cup – less dirty dishes!), and whisk well to combine. Add salt and pepper to taste.
In a large bowl, combine the kale leaves, asparagus, salmon, and dried cherries. Mix well. Pour in the dressing – be generous – I used about 1/2 of the prepared dressing.
Let the salad sit in the dressing about 15 –30 minutes before serving. Spoon into a bowl, and garnish with black sesame seeds.
Tje rest of the dressing can be saved in a covered container in the fridge – just use for salad dressing!
Note: If you do have to eat gluten free, make sure your salmon is gluten free. This is salmon I got –
I can’t wait until my kale starts growing bigger so I can make many more kale salads!