It’s about the fourth of July and we have kale coming out of our ears here on our farm. I am always challenged to find ways to use kale. Usually I just try to work it into other recipes in small quantities because I know kale is loaded with nutrients and is so good for my family. But I wanted to find a great dish where kale takes center stage. This is it, and this recipe is delicious!!
You will impress your friends when you bring this dish to pass. If I could call it Creamy Kale Craisin Lemon Zest Salad I would. There are so many flavors in one bite! Make it ahead, because the flavors taste even better after some time marinating. Don’t skip the real lemon as it is key. We omit the red onion in our version and also double the batch. I have found that it takes about one-third pound of lacinato (dinosaur) kale with the ribs to get 4 cups chopped kale. I prefer lacinato because the leaves are less chewy than traditional blue curled kale.
We have kale available at We Grow throughout the growing season. Contact us and we will bring it to market for you.
- 4 cups chopped kale (ribs removed)
- 1/4 cup chopped red onion (optional)
- 1/2 cup craisins
- 1/2 cup plain Greek-style yogurt
- 1/4 cup mayonnaise (or Miracle Whip)
- 2 teaspoons sugar
- 1 lemon, zested and juiced
- 3 tablespoons sunflower seeds
Mix kale, red onion, and craisins in a large bowl.
Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad when ready to eat and toss to serve.
Sorry the photo is slightly deceptive. We usually wait to add the sunflower seeds to keep them crunchier!