Kale-a-palooza Salad

Ingredients

• 1 (15- or 16-ounce) can garbanzo beans, rinsed and drained
• 1 (5-ounce) can Tonno solid light tuna in olive oil (you will use the oil)
• 3 tablespoons red onion, sliced paper thin and finely minced
• 6 leaves Lacinato kale (aka Dinosaur, Cavolo Nero or Tuscan), stems removed and leaves cut in a chiffonade
• 2 firm Fuyu persimmons, skinned and diced
• Handful of grape tomatoes, quartered
• 4-5 radishes, finely diced
• 1 garlic clove, crushed
• 1 lemon (you will use 1 teaspoon zest and 3 tablespoons juice from it)
• 3 tablespoons olive oil
• 3 tablespoons fresh basil cut in a chiffonade
• 3 tablespoons fresh mint cut in a chiffonade
• Freshly ground pepper
• A pinch of EACH of the following:
  • Ground ginger
  • Dry mustard
  • Dried oregano
  • Dried thyme
  • Kosher salt (taste salad before adding)

Instructions

1. In a large bowl, add garbanzos, tuna with its oil (this will contribute to the dressing), onion, kale, persimmons, tomatoes, radishes, garlic, 1 teaspoon lemon zest, 3 tablespoons lemon juice, olive oil, basil, mint, pepper and all dried spices. Stir and toss to mix well. Taste and add salt if needed. (The tuna and garbanzos will likely have salt in them, so taste before adding more.)
2. Allow to rest for at least half an hour before serving (better for an hour or two).
3. If you wish to serve immediately, massage the oil and lemon juice into the cut kale leaves for about 3-5 minutes to soften them, then add all the rest of the ingredients and stir to combine. You can soften the kale either by hand massaging it (for instant consumption), or by letting time do the trick.
4. Serves 4 (main dish for dinner)

Quick notes

This salad holds up very well in the refrigerator for several days. In fact, I recommend making it at least 2-4 hours before you want to eat it, so all the flavors mix and mingle!

Variations

Try making a wrap out of it the next day for lunch. Wrap in tortilla or soft lavash.

Source

Created by Dorothy Reinhold/ShockinglyDelicious.com