Late Summer Massaged Kale Salad

1. 1

   In a bowl, mix the dijon mustard, honey and vinegar together. Season salt and pepper to taste. To mellow the dressing out, add 1 tablespoon of olive oil. I don't just because I love my dressings a little zippy, but it's just based on preference.

2. 2

   2. Tear the leaves off of the kale stems and wash in cold water to get any dirt or grit from in between the leaves. Spin dry (or pat with paper towels) and add to the dressing mixture. Massage for about a minute to get all of the flavor into the kale. Let sit for about 30 minutes until it slightly wilts.

3. 3

   While the kale is relaxing, get the rest of your vegetables cut. Scrape the kernels off of the corn cob. Dice the tomatoes. Slice the peach into 8ths or 16ths. Slice the beets.

4. 4

   When you're done slicing and dicing, your kale should be ready. Top the kale with all of the yummy things you just cut and toss. Add salt and pepper if necessary.

5. 5

   Enjoy! The best thing about this salad is that the kale can be massaged and marinated over night if you wanted to prep that and cut the rest of the ingredients the night before and toss at the last minute :)

* Per serving · 4 servings · Values may vary.

No additional tips available.