Having a vegetable garden in my yard was always something I dreamed about. How about you? I love being able to step out into the yard and harvest the freshest vegetable for a healthy salad when the garden is thriving. How awesome is that! I’m thrilled to share with you this ultra fresh garden Tuscan kale beet green salad.
I feel so fortunate to have a handy husband, Brad, who built and maintained several raised-bed garden boxes the past few years. Ever since, he’s become a vegetable gardener. Although we both had zero experience with growing vegetable, our thriving garden produced enough to support 4 families (or even more). Everything is fresh and organic! Is that amazing?
Besides having all the fresh vegetables on the table all summer long, our 4-year-old son, Leo also learned so much about vegetable planting and harvesting. This is also a great way to encourage him to eat more greens, taste different vegetables, learn about “farming”, and appreciate all the hard work in the garden. Sidenote: Brad and Leo set up a vegetable stand one day so the neighbors could pick up some vegetables from our garden. Leo made a few dollars from his donation box and bought a little hotwheel car for his friend’s birthday. It’s a win-win, definitely!
This particular time, Leo helped me pick some beet greens and kale for a salad. We used the Tuscan kale, a.k.a. Lacinato kale or Dinosaur kale. The darker and thicker green-blueish leaves have deeper and earthier flavors than the curly ones. It tastes best when served with creamy dressings, such as my homemade roasted garlic mango dressing.
Summer offers us so many fruits to choose from that make the salad really pop. Cherries, apricot, and even blueberries are all good choices. You can’t go wrong with those vibrant colors and fruity taste in a green salad. With the addition of some sweet garden basil, coconut shreds, pumpkin seeds, and sesame seeds, this salad is like a sudden burst of laughter in the library. It’s also a very healthy addition to your table. Fill your salad bowl up, my friends!
- 1 bunch Tuscan kale, stems removed if desired
- 1 bunch beet green
- 2 ripe apricot, pitted and sliced
- 3 tablespoons unsalted pumpkin seeds
- 1 tablespoons roasted sesame seeds
- 1 sprig sweet basil
- 2 tablespoons unsweetened coconut shreds
- ⅓ cup roasted garlic mango dressing
- Use a sharp knife to cut the kale and beet green into thin slices or shreds.
- Gently toss all ingredients together with dressing and serve immediately.
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