About this recipe:This kale salad is vibrant, nourishing and versatile. It can be enjoyed on a warm summer afternoon, or indeed long into the winter season thanks to the long growing seasons of the kale and chard. Swiss chard and ruby chard varieties are at their best from July through November, however some of the more hardy varieties will make it into the New Year. Kale has become incredibly popular recently and for good reason. This powerful vegetable has a long season running from June to February and is also packed with vitamins A, C, B6 and calcium making it a solid choice for getting the most out of your greens. Use as much of the kale and chard stalks as you desire, but remember they do get a little tough and bitter the further down the stalk you go.
1/2 cucumber - peeled, seeds removed and sliced thickly
1/2 red pepper, seeded and sliced
1/2 yellow pepper, seeded and sliced
1 bunch spring onions, chopped
1/2 fennel bulb, chopped
5 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon minced garlic
4 tablespoons chopped fresh parsley
1 teaspoon honey
salt and pepper, to taste
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Method Prep:30min › Ready in:30min
In a large mixing bowl combine the kale, chard, wild rice, cucumber, peppers, spring onions and fennel bulb. Toss.
In a jar, combine the olive oil, lemon juice, minced garlic, parsley and honey. Screw on the lid and shake vigorously. Pour over the salad and toss thoroughly to coat. Season with salt and pepper to taste. Serve the same day.