Everyday kale salad

This is our unequivocal “go-to” salad that makes for a satiating and nutritious meal. In fact, this serves as our dinner at least two nights per week! It’s packed with veggies including tomatoes, avocados and cucumbers (a favorite treat of our pup, Barbuto). We add a hint of sweetness from craisins, a crunch from pistachios and sharp, savory flavors from Parmigiano-Reggiano cheese (a staple in our fridge at Jules’ demand). Occasionally, we embellish by adding roasted sweet potatoes, quinoa or julienned carrots.

The key to this salad is to vigorously mix the kale with the salt, vinegar, oil and avocado. The salt and vinegar work to break down the tough kale fibers, while the olive oil and avocado create a creamy dressing. This salad is excellent on its own or with a nice piece of seared fish. As we say in our household – this salad always tastes better when someone else makes it for you. Enjoy!

Everyday kale salad

This salad makes for a satiating and nutritious meal. We add a hint of sweetness from craisins, a crunchy texture from pistachios and sharp, savory flavor from Parmigiano Reggiano cheese. You can embellish by adding roasted sweet potatoes or quinoa. The key is to vigorously mix the kale with the salt, vinegar, oil and avocado. The salt and vinegar work to break down the tough kale fibers, while the olive oil and avocado create a creamy dressing.

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Course Main Course, Salad, Side Dish

Servings 2 people

Ingredients

• 1 bunch organic kale, washed and stems removed (about 7-8 loosely packed cups kale leaves)
• 2 Tbsp. pumpkin seeds
• 2 ½ Tbsp. craisins
• ½ cup English cucumber sliced into ⅛” rounds
• 1 avocado sliced in half and pit removed, cut into ½” cubes and scooped out of skin
• ¼ cup cherry tomatoes, sliced in half
• ¼ cup julienned carrots (optional)
• 2 radishes sliced into ⅛” rounds
• 2 ½ Tbsp. red wine vinegar
• 5 Tbsp. extra virgin olive oil
• 10-12 slices of shaved Parmigiano-Reggiano cheese (we use a vegetable peeler to shave the cheese)
• ¼ cup shelled pistachios, crushed or chopped
• 1 tsp. kosher salt
• ½ tsp. freshly cracked black peppercorn

Instructions

 

• Rip and tear kale leaves into small pieces and place in a medium-sized bowl large enough to toss a salad.
• Add craisins, pumpkin seeds, cucumbers, olive oil, red wine vinegar, salt and pepper. Toss and mix ingredients and let sit for 5 minutes.
• Add the avocado, tomatoes, radishes, carrots (optional) and Parmigiano-Reggiano cheese. Toss and mix to break down some of the avocado and form a slightly creamy dressing.
• Add crushed pistachios. Taste for seasoning, adding more salt, pepper and oil as needed.
• To serve: toss all ingredients and plate.

Keyword dairy – dinner – fall – gluten free – greens – spring – starters – summer – vegetables – winter

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