Garden Fresh Kale and Brussel Sprout Salad
It doesn’t get much better than a Northern Michigan summer. In July and August there is no where else I’d rather be. The fresh water lakes, gorgeous beaches and plentiful barbecues keep me tied to the shoreline snacking on fresh fruit until my fingers (and inevitably my white skirt) are died a deep red or purplish hue. I cant get enough of the fresh fruit scene you’ll find at local farmers markets this time of year. From blackberries, tart cherries, peaches, blueberries, raspberries and more, I’ll stuff my belly and my freezer to the brim.
My sweet and silly gal pal, Elly, was home this past weekend and I’ve really missed her dearly. Among the cocktails, lunch dates and wedding that were planned for the weekend, a Sunday family cookout at Elly’s lake property was our highest priority. Sun + sand + seriously delicious fresh fish = a successful Sunday cookout.
The Sunday Cookout was another beautiful day on the lake. Imagine the crystal blue waters and sun warming your skin. Of course with people who love food, you’re bound to have an excessive number of delicious dishes to fill your plate. This particular Sunday Cookout was no exception. From Mama P’s Potato Salad to the fresh fish off the grill, my heaping plate was overloaded and yes, i went back for seconds.
My contribution to Sunday dinner was a garden fresh kale salad. The bountiful goodness from my garden has just thrilled and delighted me to no end. The only thing better than my summer harvest, is sharing it with others.
ingredients:
kale, stems removed and leaves chopped
brussel sprouts, finely chopped
sungold tomatoes, sliced
carrots, ‘shaved’
radish, julienne
spring onion, diced
dried cranberries
chopped walnuts
* Note the measurement varies because it simply depends on how many people you are making this salad for! A chopped salad is so easy for picnics and barbecues, plus its nearly impossible to make a wrong combination of veggies.
dressing:
1 tbsp whole grain mustard
4 tbsp fresh squeezed lemon juice
zest 1/2 of lemon
2 tbsp grape seed oil
1 tbsp maple syrup
Combine all dressing ingredients in a bowl and whisk together. Toss the salad and voila!
Share your gifts, your bounty, and your GREENS, with others.
love,
tricia
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