Serve this easy Kale and Tomato Salad with my delicious Vegan Shish Kebabs and Easy Quinoa on the side. It’s a festive and colorful, plant-based meal that’s sure to satisfy vegans and omnivores alike!

1

ABOUT THE RECIPE:

This simple-to-prepare Kale and Tomato Salad can enhance any meal with its interesting texture and pleasing taste. Paired here with juicy tomatoes, this perfect combo makes a hearty, oil-free salad almost any time of year.

Makes 3 to 4 (side dish) servings

2

INGREDIENTS:

DRESSING

1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon balsamic vinegar
1 clove garlic, minced

SALAD
3 cups (firmly packed) destemmed and very thinly sliced kale (any variety, washed and dried)
10 to 14 grape or cherry tomatoes, halved
Salt (to taste)
Freshly ground black pepper (to taste)

3

INSTRUCTIONS:

Put the mustard, maple syrup, and balsamic vinegar in a small bowl and briskly whisk to combine (see note). Add the minced garlic and whisk until combined. Put the kale in a large mixing bowl. Pour the dressing over the kale and toss to coat. Using clean hands, gently "massage" the dressing into the kale (for 15 to 30-seconds) to help soften it. Leave the kale and dressing to stand at room temperature for about 15 minutes, or refrigerate for up to 3 hours.

Right before serving, fold in the tomatoes, and add salt and pepper (to taste). Toss and serve!

Chef's note: If you are not cooking oil-free, you can add 1 tablespoon extra-virgin olive oil before whisking the dressing together, if desired.

Ingredients

Directions

1

ABOUT THE RECIPE:

This simple-to-prepare Kale and Tomato Salad can enhance any meal with its interesting texture and pleasing taste. Paired here with juicy tomatoes, this perfect combo makes a hearty, oil-free salad almost any time of year.

Makes 3 to 4 (side dish) servings

2

INGREDIENTS:

DRESSING

1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon balsamic vinegar
1 clove garlic, minced

SALAD
3 cups (firmly packed) destemmed and very thinly sliced kale (any variety, washed and dried)
10 to 14 grape or cherry tomatoes, halved
Salt (to taste)
Freshly ground black pepper (to taste)

3

INSTRUCTIONS:

Put the mustard, maple syrup, and balsamic vinegar in a small bowl and briskly whisk to combine (see note). Add the minced garlic and whisk until combined. Put the kale in a large mixing bowl. Pour the dressing over the kale and toss to coat. Using clean hands, gently "massage" the dressing into the kale (for 15 to 30-seconds) to help soften it. Leave the kale and dressing to stand at room temperature for about 15 minutes, or refrigerate for up to 3 hours.

Right before serving, fold in the tomatoes, and add salt and pepper (to taste). Toss and serve!

Chef's note: If you are not cooking oil-free, you can add 1 tablespoon extra-virgin olive oil before whisking the dressing together, if desired.

Kale and Tomato Salad
Find this recipe, along with all of the recipes featured in Seasons One, Two, and Three, in our special cookbook combo, on sale now! Learn more or purchase signed copies HERE.
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