Recipe: Pickled Kale Salad

With these insanely hot temperatures, all I seem to be craving are big healthy salads. My Naturopath has been encouraging me to try kale so when I came across this pickled kale salad, I decided to give it a go! Nate and I love pickled anything so I thought this recipe would be a hit and it was. It was easy to make, full of flavour and super nutritious!

• 1 3/4 cups apple cider vinegar
• 1/3 cup sugar
• 1 large cucumber (about 10 oz), thinly sliced
• 1/2 medium red onion, thinly sliced
• 4 cups thinly sliced kale
• 1 1/4 cups chickpeas, rinsed and drained
• 1 tablespoon canola (or vegetable) oil
• 1/2 teaspoon salt
• Freshly ground black pepper
• 2 hard-boiled eggs, quartered 

Combine vinegar, 1/2 cup water and sugar in a bowl. Stir in cucumber and onion; set aside to let pickle. Toss kale with chickpeas, 1/3 cup pickling liquid, oil, salt and pepper. Divide salad among 4 bowls. Strain cucumber and onion; divide among 4 bowls. Add 2 hard-boiled egg quarters to each bowl before serving.