Marinated Parsley Kale Salad

Submitted by more snax

"I love bitter greens, their so good for you, and so energizing to eat. This salad is like a super energy food. I make it at the beginning of the week so I have something healthy to snack on for the rest of the week. Their are so many ways you can vary this, and you should! I like things salty and strong tasting, and have made this with any type of vinegar that's graced my cupboards. So make it a few times close to the letter, then start to add your own flair. eat it by itself, on toast with cheese, over rice or cous cous or even in your eggs! super versatile, so yummy..."

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 10-14

ingredients

• 2 bunches parsley, any variety chopped
• 1 bunch kale, any variety chopped
• 1 small red onion, minced fine
• 6 garlic cloves, minced fine
• 1 cucumber, seeded chopped
• 1⁄2 cup olive, seeded and chopped
• 1⁄4 cup Greek oregano
• 1 tablespoon sea salt
• 1 tablespoon ground pepper
• 3 tablespoons olive oil
• 1 lemon, juiced

directions

1. Chop, dice, mince and seed as directed. The seeding of the cukes is important, if you leave them in, your salad will get really soggy and gross. add any other veggies you like. I don't recommend tomatoes or avocado for the long haul, but their nice to throw on top as you serve it. Add less onion if you like, even try different varietys. I like shallot in this as well. just think hearty for your greens.
2. throw the whole mess in a big big bowl. toss your seasonings on top, and if you like a handful of nuts. then drizzle on the oil and lemon juice. This is where it gets messy! get your hands in there and rub the oil and acid into your greens. this helps to mix it, but the rubbing of the leaves really helps to start the marinade and make everything softer and happier. I know it sounds all hippy dippy, but it makes a difference i swear.
3. now put a lid on it and let it sit. If your making it to eat today, let it sit on the counter for a few hours before serving. serving it tomorrow and beyond? toss it in the fridge! This will keep for at least a week!
4. Variants!: Like I said, I've done this with so many different oil/acid combos. try balsamic and olive oil, apple cider and red wine vinegar and avoccado oil, really anything. You just need both an acid and an oil. I also sometimes throw some sumac powder in this. its the seasoning thats in fattoush salad that adds that bitter lemony flavor. have fun with it!