Our garden is growing fast!! I’m always surprised how easy it is to grow greens from seed. We live on massaged greens salads in the summer time – most often made from a mix of kales.
This is our favorite version. The sesame oil really helps stand up to the kale flavor, the rice vinegar adds a touch of sweetness, and herbs provide depth.
Our herbs aren’t just right outside the door, so I often bring a few up to the kitchen and put them in water for the week for easy grabbing for recipes. Snip whatever you have on hand into the kale for this recipe – I recommend dill, basil and mint.
Start with a big salad spinner of greens – maybe 4-6 cups?
The dressing is super simple – just 1 tbsp sesame oil, 2 tsp rice wine vinegar, 1 tsp Dijon mustard, and a few pinches of your favorite salad salt. Add a little more or less of everything depending on the amount of greens you have.
Pour that over the greens and squeeze the kale with clean hands for about a minute.
Top with some optional parmesan cheese and you are good to go!
The best part is this salad will last in your fridge for a few days. Wilting is desired!
I topped mine with a No Bull Burger, some cheese, cashews and crackers.