I love starting a meal with a simple, refreshing green salad but not just any greens will do. Because I tend to avoid using the word “super” when describing ingredients, as in “super foods” or “super greens,” how about “greenest greens”?
Dark, leafy green vegetables pack a nutritional punch, and when you find just the right blend and recipe to prep them, they are absolutely delicious.
My latest go-to is so very right and easy to prep: take the greenest of greens like kale, arugula and spinach, toss with the simplest of dressings, add a little Parmagiano Reggiano (optional), sprinkle some toasted nuts, and you’ve prepped the greatest of green salads.
I also like to add some apple or pomegranates for a little crunch, but for a green salad, it’s pretty great as it is.
These are a lot of greens – and when it’s just Sean and me, I use about half the amount of kale/arugula/spinach, and save the rest for another salad. Adjust the dressing accordingly. If you plan on using all the greens, you may want to double the amount, but do not overdress. This salad is meant to be lightly dressed.
1 bunch curly leaf kale or Dino kale, sliced in slivers
5 ounces arugula
5 ounces baby spinach, torn into smaller pieces
juice of one Meyer lemon
equal part good quality olive oil
kosher sea salt
ground black pepper
⅓ cup pine nuts, toasted (can also use cashews or sunflower seeds)
⅓ cup fresh Parmagiano Reggiano (optional)
Combine the kale, arugula and spinach in a large bowl.
Make the dressing: squeeze the juice of a lemon into a small measuring cup and then slowly add in equal part olive oil. Add ½ tsp salt and ½ teaspoon black pepper.
Toss the salad with the dressing, sprinkle with Parmagiano Reggiano and nuts and mix to blend. Salt and pepper to taste, if necessary.