Kale and zucchini salad
Kale and zucchini salad

Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, kale and zucchini salad. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Kale and zucchini salad is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look wonderful. Kale and zucchini salad is something which I have loved my whole life.

Transfer to a plate and garnish with toasted cashews and blue cheese crumbles. This Kale and Zucchini Salad is a very simple salad designed to address your salad fix, while also making you feel good about eating some of the healthiest foods on the planet. It's packed with antioxidants, fiber, anti-inuflammatory agents, and other nutrients that will set you up for the week, while also tasting really really good.

To begin with this particular recipe, we must prepare a few ingredients. You can cook kale and zucchini salad using 10 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Kale and zucchini salad:
  1. Make ready 1 large onion( sliced)
  2. Get 1 yellow squash( cut into bite size pieces)
  3. Make ready 1 green zucchini (cut into bite size pieces)
  4. Take 1 small bunch of young carrots( cut into rounds)
  5. Take 1 bunch of kale
  6. Get 1 tbsp of honey
  7. Get 1 tbsp fresh chopped thyme
  8. Take 1 salt and pepper to taste
  9. Prepare 2 tbsp of olive oil
  10. Take 1 tbsp balsamic vinegar

Heat oil in large skillet over medium heat, and saute onion until tender. Then add garlic and cook for another minute. Stir in kale and continue to cook until kale is wilted and tender. Add olive oil, onion and zucchini into a large pan (use one with a lid because you'll need it later).

Instructions to make Kale and zucchini salad:
  1. Heat 1 tbsp of oil in large skillet, add onion, cook until softened.
  2. Add carrots and cook for 5more minutes.
  3. Add squash and zucchini and cook until just softened.
  4. Add honey and thyme, mix well and transfer cooked veggies to a large bowl.
  5. To the same skillet add second tbsp of oil and add chopped kale.
  6. When kale wilted add salt and pepper, mix well and transfer to the bowl with previously cooked veggies.
  7. Add tbsp of balsamic vinegar, mix well. Check for seasoning if more salt and pepper is needed. Enjoy.

Saute over medium high heat until starting to lightly brown. Toss to coat and cook until slightly softened. Cut a lengthwise slit in each potato; gently squeeze at both ends to open. Instructions Melt butter in the frying pan. Classic comfort food, served with Southwestern flair.

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