Bright, flavorful, and fresh! This Marinated Kale Salad is perfect as a side or light lunch. The kale is marinated in a light lemon vinaigrette, and tossed with garbanzo beans, quinoa, and cherry tomatoes. Feel free to add your favorite protein to round it out!
I love kale. Here it goes down….down in to my belly.
Don’t like kale? Why?
Is it too tough?
Too dry?
Too…kale-y?
Well, let’s see if I can change your mind.
This salad is so simply beautiful. All it needs is some fresh cherry tomatoes, hearty garbanzo beans, a sprinkle of quinoa, and of course, the star: marinated kale.
Marinating kale is so genius. If you raised your hand when I asked if kale was “too tough” for you, please try this. Marinating the kale breaks down that stiff mouth feel that raw kale normally has. It results in a flavorful, tender bite that makes it easy to keep stuffing your face.
And stuff on, friend. Kale is an antioxidant powerhouse, having more than double the amount of vitamin C in one cup than an orange! It’s also chock full of vitamin A and calcium.
The marinade is so simple. Lemon juice and olive oil. THAT’S IT. Easy peasy, lemon squeezy.
So…are you ready to give kale another try? Trust me, this won’t disappoint. And if you’re still too scared to try it, you can eat 2 oranges every day and drink an extra glass of milk.
Us pro-kale peeps will help ourselves to seconds.
Tried this Marinated Kale Salad recipe and loved it? Use the hashtag #sohappyyoulikedit and tag @sohappyyoulikedit on social media so I can see your creations!
Let’s be friends! Find me on Instagram, Facebook, and Pinterest!
Marinated Kale Salad
Ingredients
- 2 cups kale
- 1 lemon, juiced
- 1/4 cup olive oil
- 1/2 cup quinoa cooked
- 1 cup cherry tomatoes chopped
- 1 14-oz. can garbanzo beans rinsed
- Salt and pepper, to taste
- Zest of 1 lemon
Instructions
- Remove kale from stalk. Cut kale leaves in to bite size pieces.
- Add kale, juice of 1 lemon, and olive oil to a mixing bowl with a lid (or a ziplock bag). Let kale marinade in refrigerator for at least one hour, or overnight.
- When ready to serve, prep other ingredients. Rinse garbanzos, chop tomatoes, cook quinoa (I prep mine the night before so everything is cold!).
- Add kale to all other ingredients, adding salt and pepper to taste.
- Top with lemon zest, and enjoy!