Serves 4–8

Salad Ingredients

• 1 bunch salad greens, about 8 cups
• 1 bunch kale, made into kale chips (instructions below)
• 6 stalks asparagus, shaved with a carrot peeler, tops chopped small
• ¼ cup mint leaves
• ¼ cup shelled roasted pistachios
• ¼ cup roasted pumpkin seeds
• ¼ cup grated Parmesan cheese
• 8 dried figs, sliced in half (or substitute 1 cup seasonal fruit)

Lemon Dressing

• 1 lemon, juiced, about ¼ cup
• ½ cup olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 tablespoons maple syrup

Arrange all the salad ingredients on a large platter. Whisk the dressing ingredients together and pour over the salad. Finish with a sprinkle of salt.

Kale Chips

• 1 bunch kale
• 1 tablespoon olive oil
• Salt to taste
• ½ teaspoon cumin, za’atar or pepper

Preheat oven to 300°. Wash and dry kale. Remove stems and cut the kale into bite-size pieces.

Divide kale into 2 or more bowls (depending on the number of seasonings you will use). Toss with olive oil, salt and selected seasonings.

Arrange in a single layer on a sheet of parchment paper on a baking sheet. Bake for 10 to 15 minutes, until the leaves are dark green and crispy.

Let cool for 10 minutes before tasting. If you prefer a crispier chip, bake for another couple of minutes. Serve as a snack, with a bowl of soup or crumbled on a bowl of popcorn.

Edible Michiana original recipe