Chopped Tomato Cucumber Kale Salad
Recipe and image courtesy of www.eatthegains.com
Let’s face it, it’s crazy hot outside these days. As such, this week’s Market Fresh Cooking recipe will not involve cooking (too hot to cook), but rather it involves preparing an easy, refreshing and delicious salad. All of the salad ingredients can be picked up at the market. It’s hard to go wrong with this salad!
The Recipe
Chopped Tomato Cucumber Kale Salad
Ingredients
- 5 cups packed baby kale (5 ounces/142 grams)
- 2 medium cucumbers, roughly chopped (3 cups/395 grams)
- 7 small tomatoes, quartered (3 cups/380 grams)
- optional topping: fresh parsley
- Italian Dressing (see below for recipe)
PREPARATION
Roughly chop the kale and add to a large mixing bowl. Add cucumber and dressing and mix well. Add diced tomatoes and gently toss to cover with dress. Top with fresh parsley if using.
Italian Dressing
Ingredients
- 3 tablespoons lemon juice
- 1 tablespoon + 1 teaspoon olive oil
- 1 tablespoon + 1 teaspoon red wine vinegar
- 1 tablespoon Italian seasoning
- red pepper flakes, to taste
- salt and pepper, to taste
PREPARATION
Make the dressing by putting all the ingredients into a small jar and mix well. Set aside.
This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!
