This year, I have started a larger vegetable garden in which among many greens and vegetables, I have planted curled green kale. Kale is known to have leaves that are a bit chewier and coarser than lettuce, making them less popular among kids and young folks. What I always do with it was to use it in my green smoothie! It gives the smoothie a beautiful bright green color and makes it nutrient rich without compromising the taste! You can find the recipe here.
However this time, I felt these home-organically grown kales are very delicate, honestly softer than lettuce leaves. Therefore, I decided to make a full yet light dinner out of them. The result was perfect and so so so delicious that I decided to write a blog about it. Here Is my recipe for this semisweet kale salad. You can definitely make this salad even if you don’t have your own kale; simply grab a bunch at the grocery store with smaller and younger leaves. I am sure you get very similar results! Enjoy!
1cup uncooked bulgar
1Tbsp Olive oil
2Tbsp lime juice
250g cooked chicken meat, diced
A bunch of curled kale, thinly sliced
1cup crispy pear, diced
1/2 cup aged marble cheddar cheese, diced
Salt n pepper
Soak the bulgar ahead of time in the cold water for at least one hour. Drain and set aside.
Combine all the diced ingredients. Add the bulgar and toss with olive oil. Finish with adding the lemon juice, mustard, and honey. Adjust the seasoning. Toss well and serve.