By Dane Feldman
Photo by Dane Feldman.
Before you run away from this salad, just hear me out: I know kale is all the rage right now, but I haven’t quite hopped on the bandwagon yet. I’ve also hated broccoli my entire life; in fact, aside from this salad, the only other way I’ve consumed broccoli since I was seven is in a smoothie. The kale summer salad is so light and the ingredients ought to be shredded fairly finely. Thankfully, dressing and the fruit really overpower any bitterness in the kale.
What you’ll need for the salad:
1/2 cup broccoli stalks
1 cup cabbage, shredded
1 cup kale, roughly chopped
1/4 cup chicory, shredded
1/8 cup orange-flavored cranberries, dried
1/8 cup roasted sunflower seeds
1/8 cup raspberries
Place the broccoli stalks, cabbage, kale, and chicory in a bowl. Top with the cranberries, sunflower seeds, and raspberries.
What you’ll need for the lemon peppercorn dressing:
1 tbsp creamy peppercorn salad dressing mix
2 tbsp water
Juice of 1 lemon
1/4 cup plain nonfat Greek yogurt
1/4 cup olive oil
1 tsp honey
Combine the water and creamy peppercorn mix in a jar. Stir and let sit for 15 minutes.
Then, add the lemon juice, yogurt, and olive oil. Shake well and serve.