This salad takes inspiration from pipirrana, a classic Spanish summer salad. Made with tomatoes, cucumbers, peppers and onions, all ingredients plentiful in a late summer garden, pipirrana is a delicious way to combine all these healthful ingredients into a delicious meal or side dish. Here, we’ll use kale as the base for these traditional ingredients to add a boost of fiber and vitamins while making this a more substantial dish. Cucumbers are deeply hydrating and full of fiber, and the vitamin C in tomatoes, when combined with kale, enables your body to better absorb kale’s high iron content. Cumin is a nutritional powerhouse in its own right, containing flavonoids that neutralize free radical damage and help protect cells. It also aids digestion and helps improve blood sugar and cholesterol levels. Serve this with grilled seafood for a full meal or crusty bread or a bowl of grains for a lighter lunch. It’s ideal for meal planning and entertaining, as it keeps well for several days in the fridge. 

Serves: 4

Total Time: 20 minutes

Ingredients:

• 6 cups shredded kale, stems removed
• ¼ cup red wine vinegar
• ¼ cup extra virgin olive oil
• Sea salt and black pepper
• 1 garlic clove, peeled and finely minced
• 1 teaspoon ground cumin
• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped 
• 1 cup chopped tomatoes
• 1 medium cucumber, seeded and chopped
• ½ small red onion, peeled and minced
• ½ cup diced manchego cheese, optional 
• Fresh herbs to garnish, optional 

Directions:

1. In a large bowl, combine the kale, vinegar, olive oil and a pinch of salt and pepper. Massage with your hands for a few minutes, until the kale begins to wilt and soften into the dressing. Add the garlic and cumin, and toss well to combine. 
2. Add the bell peppers, tomatoes, cucumbers, red onion and manchego (if using) and toss everything together. Season to taste with more vinegar, salt, pepper or olive oil if needed. Garnish with fresh herbs if desired, and enjoy!