Utilizing your local Farmers Markets is one if the best ways to taste the wonders of the summer growing season as part of your vegan diet plan.
We picked up tender Red Russian and green kale, organic radishes, fresh blueberries and basil. Even garlic scapes made a rare appearance! We combined all these fresh ingredients and topped with sliced almonds and rosemary ciabatta croutons. The slightly sweet lemon poppy vinaigrette brings together this summer salad sensation.
Mixed Kale Salad with Rosemary Ciabatta Croutons and Lemon Poppy Vinaigrette
For the salad:
- 2 cups green kale, stems removed, chopped
- 2 cups red Russian kale, stems removed, chopped
- 1 cup organic blueberries
- 1/3 cup sliced raw almonds
- 1/2 cup radish, thin slice
- 3 garlic scapes, fine chopped
- Small handful fresh basil, rough chop
- 2 cups ciabatta, 1-inch cubes
- Few springs of rosemary, chopped
- Salt and pepper to taste
For the dressing:
- 2 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- Zest of ½ a lemon
- 1 tsp agave nectar
- ½ tsp poppy seeds
- Pinch of salt
- Pinch of black pepper
Chop ciabatta into 1-inch cubes and chop rosemary. Heat sauté pan on med-high then coat with olive oil. Add ciabatta and rosemary, toss a few minutes until browned then set aside.
Add all ingredients for dressing in a mixing bowl and whisk together.
Prep kale, basil, radishes and garlic scapes as noted in salad ingredient list. Then combine all salad ingredients in a large mixing bowl along with croutons and toss well.
Gently coat salad with dressing and toss. Garnish with more croutons and serve immediately. Enjoy!
Feel free to substitute with seasonal fruits. Use garlic scapes when they are available!
Watch Ron prepare the dish on his Ron Badach Callicoon Kitchen YouTube channel!
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