Recipe Review

A No-Recipe Recipe from Christan in Atlanta: Sunday Kale Salad

published Oct 12, 2014
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(Image credit: Amy Herr)

Who cooks and eats here: Christan Vick & Jenna Novic
Where: East Atlanta, GA
See the kitchen: Christan & Jenna’s Blended East Atlanta Kitchen
Rent or Own? Own

Christan’s favorite kitchen hack is to make a large vegetable or veg-and-grain salad that can be safely stashed in the refrigerator for easy lunches and late-night snack raids. Here’s how she makes her favorite Sunday kale salad — an easy make-ahead salad for eating all week.

(Image credit: Amy Herr)

“We took a trip to Spain,” Christan says, “and I was so into the vegetables, the way they were used. Lots of marinated vegetable salads. So I try to mimic that when I cook these salads.”

A quinoa salad is a favorite, but the most popular is Christan’s kale salad, which she varies with parmesan or pecorino cheese, walnuts, and dried fruit, tossed with a vinaigrette.

It can last several days in the fridge, since the kale is a sturdy green, and combats the “There’s nothing to eat,” syndrome when she and Jenna get home late. Her one suggestion? “Massage the kale. Otherwise it’s too tough!”

Christan’s No-Recipe Kale Salad

Christan’s recipe varies depending on what’s good at the market and what she has in the kitchen, but always includes:

About 2 to 3 cups of kale, massaged, trimmed and chopped, 1/2 cup of nuts, usually walnuts, 1/4 cup hard cheese (like Parmesan or pecorino, Christan’s favorite), grated, and 1/4 to 1/2 cup dried fruit, such as cranberries or blueberries.

You could also add diced red bell pepper or carrots, or any other sturdy vegetable if you’re planning to eat it over a few days — cucumbers or other delicates will make the salad soggy for storage.

And while Christan is gluten-free, she notes that croutons are a tasty addition if you eat bread. Just add them right before serving.

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