In a small saucepan, boil tomatoes in 4 cups water for 30 seconds; remove with spoon and plunge into bowl of ice-cold water, 1 minute. Peel tomato skins, cut into quarters, and scoop out seeds. Dice tomatoes. Combine tomatoes and remaining ingredients in a bowl. Use as a chip or veggie dip.
This kale salad is simple, redeeming, and delicious by design. It’s a great picnic salad, or more realistically, a great pack-for-work or dinner-after-indulgent-vacation salad. Don’t skip the celery—it’s a totally underrated component that offers some necessary crunch. Kale, quinoa, dried cranberries, almonds, and a mustard-spiked lemon dressing make for a wholesome and delicious salad.