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–+ servings
Bowl of tomato and kale salad with edamame, cucumbers, and half a sliced avocado.

Tomato Kale Salad

Author: Erin Jensen
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Method: Counter Top
Tomato Kale Salad - a healthy, easy and delicious summer salad that is light always hits the spot. Made with simple, real ingredients!

Ingredients 

Mustard Viniagrette:

  • 2 tablespoon Apple Cider Vinegar
  • 3 tablespoon Dijon Mustard
  • 1/2 teaspoon yellow mustard
  • 1/2 cup extra virgin olive oil
  • splash of lemon juice

Kale and Tomato Salad:

  • 1/2 cup soybeans
  • 1 tablespoon finely diced yellow onion
  • 2 cup tightly packed fresh kale chopped
  • 2 large beefsteak tomatoes diced
  • 1 cucumber sliced
  • 1 teaspoon coarsely ground kosher salt

Instructions

  • Combine vinaigrette ingredient together in a medium bowl. Whisk and set aside.
  • Ensure kale is chopped to your liking and divide between two salad bowls. Pour a little vinaigrette on top and massage into kale.
  • Divide soybeans, onion, tomatoes and cucumber between the bowls.
  • Sprinkle with kosher salt and serve with the remaining vinaigrette.
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