Baby Kale Salad with Mint Vinaigrette

May 4, 2017

4-6 heaping cups of baby kale or arugula (I did a mix of both)
1/4 cup lightly toasted pinenuts
1 english cucumber cut into quarter moons

For the dressing
1 lemon – juice and zest (if it is a small lemon, you might need 2 for the juice)
1 cup good olive oil
10-12 fresh mint leaves, chopped chiffonade style
salt and pepper to taste

At the bottom of a salad bowl briskly whisk the olive oil and lemon juice together. Add the mint, salt and pepper and lightly mix. Add the rest of the salad ingredients and toss together.

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