If there's a big salad ready in the fridge when we're hungry, we eat it. 

If there's not a big salad ready in the fridge when we're hungry, we don't. 

This salad is what we have on hand in the busy, demanding months of high summer. Because it's made of kale, it's sturdy enough to be made ahead of time. And like all the best dishes, it tastes even better after day one. 

If you're looking to add protein, grilled chicken or pork are great additions. So is a soft-boiled egg. 

Ingredients

2 bunches kale (we tend to favor Lacinato, but anything will work)

6-8 summer squash (about 2 selections, if you are our CSA member) 

1 bunch kohlrabi

1-2 bunches garlic scapes

1/3 cup lemon juice

1/3 cup olive oil

1/2 teaspoon salt

Procedure 

Pull the kale off its ribs and chiffonade/chop it finely in long narrow strips. Discard the kale ribs—or pickle them, if that's how you roll.  

If they're small, halve the zucchini longwise into planks. If they're on the big side, cut them into 3 or more strips, maybe about 1/2 to 3/4" thick each. Grill them until tender. 

Strip the leaves off all the kohlrabi and peel them. Expect to be more aggressive with the peeler on the root end of the kohlrabi, less so on the top part. Slice them thinly, in big floppy slices. 

With your hands—use rubber gloves if your skin is sensitive—mash and mix and knead the cut kale with the salt, lemon juice, and olive oil. This is how you'll be tenderizing the kale, since you'll be serving it raw.