Summer beet and kale salad
I love eating salads in the summer and making my own salad dressing. This year my parents had a lot of kale growing in their backyard, so whenever I came to visit NJ, my mother sent me back to PA with a bag full of kale. Of course, I utilized the kale to make all sorts of salads. My in-laws had tons of cucumbers growing in their garden and I love cucumber so this was a perfect addition to the salad.
I tried to replicate the salad and salad dressing that I had at the Bhakti Center in NYC. I really miss the pre-COVID days when I used to go to the Bhakti Center to attend programs, do seva (service), and practice yoga. Just thinking about this salad and that time in my life brings back such wonderful memories!! The prashadam (food offered to God with love and devotion) there was always amazing and flavorful. From time to time they would make a kale and beet salad.
I don’t know if I did justice to replicate the taste of the salad I had there, but I tried my best and this was my favorite salad this summer. Let me know what you think if you try it out.
Beet and Kale Salad
Ingredients
- 2 cups chopped kale
- 1 cup cooked beets
- 1 cup peeled and chopped cucumber
- 1/4 cup chopped bell pepper
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 2 tbsp apple cider vinegar
- 2 tbsp olive oil
- 1 tbsp lime juice
- 1 tsp zaatar seasoning if you don't have, replace with fresh herbs or Italian seasoning
- 1 tsp white or black pepper
Instructions
- Massage the chopped kale with 1 tbsp of olive oil. Massaging the kale helps the kale become softer and also easier to digest.
- Combine the chopped veggies together.
- Combine the dressing ingredients in a separate bowl (apple cider vinegar, remainder of the olive oil, lime juice, zaatar seasoning, and white or black pepper).
- Add dressing to the chopped veggies and toss the salad.
- Top with dried cranberries and toasted pumpkin seeds.