Farmer’s Market Kale Salad

  • Posted on: August 14, 2013

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Every ingredient in this salad came from our Sunday farmer’s market, except for the dressing.   This salad radiates summer.   The yellow tomatoes have the perfect sweetness.  I am not usually big on tomatoes but I was popping these into my mouth like candy.  We tried to tell the kids they were nature’s version of a skittle in hopes that they would try one.   They were having nothing of it.   Big surprise.

I could eat this salad everyday.   You can’t help but feel healthy after a salad like this.

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I am sure the Farmer’s Markets in California are going to blow me away.    In two weeks we leave Crested Butte with a little heaviness in our hearts for our year in Northern California.   I can’t think of a more fitting place to study natural and holistic cooking and I can’t wait to get started.   I look forward to writing about our adventures and teaching you what I learn along the way.


Farmer’s Market Kale Salad

Prep Time: 10 minutes

Cook Time: 3 minutes

Yield: 4

Farmer’s Market Kale Salad


  • 5-6 Large Kale Leaves
  • 5-6 leaves of basil, chiffonade
  • 1 cup of green beans
  • 1 cup of grape tomatoes
  • 1/4 cucumber, sliced and quartered
  • 2-3 radishes, thinly sliced
  • Dressing
  • 1 tbsp white balsamic vinegar
  • 3 tbsp Good Olive Oil
  • 2 tbsp freshly squeezed orange juice
  • salt and pepper


Steam the green beans for 2-3 minutes and then place in a bowl with ice water.

Cut off the thick stem of the kale. Layer the leaves on top of each other and roll them up. Thinly slice the leaves.

Place the kale in a medium bowl. Add the tomatoes, cucumbers, radishes, green beans and basil.

Add the dressing and toss.



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