Kale and Swiss Chard Salad with Lemon-Fig Dressing

Ingredients

¼ pound, 1 bunch, or 2 ½ cups kale, ribs removed and finely sliced – discard ribs

¼ pound, 1 bunch, or 2 ½ cups Swiss chard, remove leaves from stems and finely slice stems and leaves

6 fresh figs, medium dice

3 tablespoons lemon juice

2 tablespoons olive oil and extra for cooking

Directions

1.      Separate kale leaves and Swiss chard leaves from Swiss chard stems. Place greens in a large mixing bowl.

2.      In a large skillet heat olive oil. Add Swiss chard stems to pan. Sauté until color is a little brighter and stems are soft. Finely dice Swiss chard stems.

3.      Toss diced Swiss chard stems with greens. Refrigerate until ready to serve.

4.      Combine lemon juice and olive oil in a mixing bowl. Whisk until a single consistency. Add in diced figs and toss until evenly coated. Refrigerate at least 15 minutes or until ready to serve.

5.      Before serving, drizzle lemon-fig dressing on top of greens. Toss until evenly coated.

Tip: Serve on the side of vegan mac’n’cheese and Swedish style meatballs (see other recipes on blog).