Like I mentioned in my Chopping Spree post, I’m not a big fan of chopping vegetables, especially if it’s for a salad. I don’t know why chopping veggies for other dishes is more acceptable to me, but whatever. The point is: I don’t make a ton of salad. I feel like it’s a lot of work for not a lot of payoff.

But kale salad has totally won me over. I don’t know what it is about it — maybe the chewy, heartiness of the kale? The way it doesn’t get soggy like normal lettuce, so I can dress it ahead of time? Whatever the reason for my kale exception, I’ve been making kale salad like a mad-woman all summer.

This kale salad recipe is probably my favorite because it’s easy, but the flavor combo is a definite winner. Try it. You’ll like it.

You’ll need (makes 4-6 servings):

• One bunch kale, torn or cut into bite sized pieces
• 3/4 C toasted pine nuts (toasting instructions below)
• One crispy, tart apple, chopped
• One English cucumber, chopped
• Juice from two lemons
• 3-4 tbsp olive oil

Make it:

• Start by toasting the pine nuts. In a small pan, add the nuts in a single layer (no oil needed). Over low to medium heat, begin toasting, stirring frequently. When most of the nuts are golden brown and fragrant, it’s time to turn off the heat.
• Squeeze some lemon juice over the apple to prevent it from browning.
• Add the kale to a large bowl and massage with remaining lemon juice and olive oil.
• Season with salt and pepper to taste.

I don’t know what it is about this simple salad that really does it for me, but I’m sold.