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Summer Kale Salad

A bright, slightly sweet salad for summer. Try it with our favorite basil lemon dressing.

For this recipe, we used freshly harvested kale, broccoli microgreens, and tomatoes from Ika Greens.


  • 1 bunch Kale

  • 1 bag microgreens (1.5 oz)

  • 2 tomatoes, chopped

  • 3 apricots, chopped

  • 1 teaspoon extra virgin olive oil

  • 1/2 teaspoon apple cider (or other) vinegar


  1. De-vein and chop the kale. Put it in a large bowl and drizzle with olive oil, vinegar, and a pinch of salt. Massage with your fingers for 1-2 minutes. This makes the kale more tender and less bitter tasting, making it easier to chew and digest.

  2. Chop the microgreens, if desired.

  3. Add all ingredients to the bowl with the kale. Mix and serve.

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