THE RECIPE JOURNAL · Lunch
Kale Salad Loved by Seattle Residents
This fresh and vibrant salad is packed with nutritious kale and a zesty dressing that’s sure to brighten your day. It’s a favorite among locals for its perfect balance of flavors and easy preparation.
FROM THE KITCHEN • Kale Salad Loved by Seattle Residents
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by whisking together the lemon juice, olive oil, Dijon mustard, salt, and pepper in a large bowl until the dressing is nice and smooth. Next, bring some water, wild rice, and a bit of butter to a boil in a saucepan. Turn the heat down to medium-low, cover the pot, and let it simmer until the rice is tender—this usually takes about 30 to 45 minutes. Once the rice is cooked, drain any extra water and then cook it uncovered for another 5 minutes or so, until all the liquid has evaporated. Give it a good stir and let it cool off a little.
02
Step 2
In the bowl with the dressing, toss together the cabbage, red bell peppers, and fennel until everything is well coated. Then, pile the kale on top of that mixture. Spoon the warm wild rice over the kale and let the salad sit for about 5 to 10 minutes so the kale softens up a bit. Finally, toss everything together until it's evenly mixed, and taste to see if you'd like to add a little more lemon juice to brighten it up.
Why you’ll love it
This salad is packed with fresh, vibrant flavors that balance the earthiness of kale with bright, tangy dressings. It’s both healthy and satisfying, making it a favorite for those who enjoy a nutritious meal without sacrificing taste. The combination of textures keeps every bite interesting.
How to serve
Serve this salad as a light lunch or a side dish alongside grilled chicken or fish. It also pairs well with hearty grain bowls or as a refreshing complement to rich, creamy dishes. Adding some sliced avocado can provide extra creaminess and nutrition.
Storage & leftovers
Store the salad in an airtight container in the refrigerator for up to two days. Keep the dressing separate until ready to serve to prevent the kale from becoming soggy. If you’ve already dressed it, try to enjoy it within a day for the best texture and flavor.
