Spring Reset Salad Recipe
Spring has sprung, and this dish is full of bright flavors!
Photos by Tyler Shane
Spring is here and KC is buzzing with revitalized energy and vibrancy! With the help of the many local KC farmer’s markets, food can be a great tool to help you elevate that Spring feeling. If you’re looking to do a Spring reset, this grilled zoodle salad recipe is a combination of fresh grilled veggies with minimal oils and spices. The depth of flavor comes from the char of the grill and roasted garlic while the lemon juice keeps the quality of this salad light and bright. A simple and clean meal that celebrates the new season by focusing on the beauty of eating fresh and local food. This meal is good for your body, the earth, and our much-loved KC farmers!
Spring Reset Salad Recipe
Yields: 2 servings
Ingredients:
1 bunch kale
½ red onion, cut into ½ in. rings
1 bunch scallions
1 c. cherry tomatoes
2 lemons, halved
¾ c. Extra Virgin Olive Oil (EVOO)
2 tsp. red pepper flakes
3 cloves garlic, roasted
Zoodles (zucchini noodles) from 2 zucchinis*
1 sprig rosemary, finely chopped
2 springs thyme, finely chopped
Salt and pepper to taste
*Can buy premade zoodles or use zoodler/julienne peeler to create zucchini noodles. Peel down to seeds.
Prepare grill with clean grate and heat to 350F-450F. Prepare zoodles if necessary and set aside.
Cover large sheet tray with foil. Transfer kale, red onion, scallions, tomatoes and lemons to sheet tray and brush with EVOO. Sprinkle vegetables with salt and pepper. Sprinkle red pepper flakes on kale.
Cut out a small piece of foil to hold the tomatoes and transfer vegetables to grill, leaving tomatoes on foil. Cook 5 minutes on each side. The trick to creating beautiful grill marks is to move the food as little as possible while grilling.
Once cooked, destem kale leaves and rough chop all vegetables, except lemons and tomatoes. Set aside.
On stovetop, heat 3 tbsp. EVOO in pan over low heat. Add roasted garlic and continue to cook for 2-3 minutes.
Turn heat to medium/high and add zoodles. Add salt and pepper to taste. Toss to coat in oil. Cook for 2 minutes, stirring occasionally.
Add grilled vegetables and chopped herbs. Stir to combine.
Transfer to plates and serve immediately. Be sure to squeeze that delicious grilled lemon over your salad for heightened flavor!
Feel free to make this dish your own by garnishing with shaved parmesan or grilling mushrooms for some added protein!
