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Kale Salad

Name: Kale Salad
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 100 grams Kale; 1 Apple; 1 Peach; 10 Cherries; 1 Lemon; 20 grams Green olives; ½ cup Walnuts; 1 tsp Water; 3 tsp Extra Virgin Olive Oil; 3 tsp Balsamic vinegar; ½ tsp Dijon Mustard; 1 tsp Honey; Pinch Salt and pepper

ByAva
Published OnJul 9, 2024
Updated OnApr 3, 2026
1 Comment

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Today, we are making Kale Salad. Many people consider kale to be a nutritional powerhouse. While it is often enjoyed in soups and stews, some people remain skeptical about including it in their salads.

Kale is often overlooked at the supermarket, and, some are unaware on how to prepare it. Kale has a naturally tart flavor that needs to be prepared in a specific way to remove its bitterness. But fear not! You can transform this bitter leaf into a delicious meal with the right dressing and a few simple techniques.

Kale is packed with vitamins A, C, and K, and it contains antioxidants that support overall health. Another fantastic benefit is its ability to help detoxify the body. Unlike other delicate greens that tend to wilt quickly, kale is naturally crunchy and maintains its texture for a longer time. Now, you may be wondering how to make kale more palatable. It’s really simple! Just massage the kale leaves with a little olive oil and lemon juice. This will help break down their fibrous structure and reduce bitterness, making it much more enjoyable to eat.

Ingredients

Kale, Walnuts, Peach, Cherries, Apple, Olives, Water, Olive oil, Balsamic vinegar, Honey.

Choose fresh, dark-green kale leaves. The leaves should be firm and have curly tips. Walnuts add crunch, whereas cherries have a tart taste. Apples add a crisp and refreshing flavor. Use olives in a vinegary brine to add depth to the overall salad. Olive oil, balsamic vinegar, and honey form the basis of the dressing. When this salad is drizzled with the dressing, it becomes a well-rounded, exceptional dish. Kale salad is a vibrant dish that is rich in nutrients. It has crunchy walnuts and tangy cherries that complement the sweet peaches. The crispy apples add a refreshing taste.

Instructions

To make the salad dressing, start by mixing the dressing ingredients with a little water. This step helps to neutralize the acidity of the vinegar. The olive oil adds a rich foundational flavor and acts as the fat component in the dressing, creating an ideal blend of flavors.

Add the Dijon mustard to the salad dressing. It enhances the flavor with its sharp, tart taste, unlike regular mustard, which lacks that subtle bitterness. Whisk the salad dressing vigorously and set aside.

Chop your kale leaves into bite-sized pieces. Use a spoon to press down on the leaves, mimicking massaging. This is an effective way to soften kale’s tough texture and reduce its bitterness.

Applying the salad dressing to the kale leaves and massaging the leaves with your hands or use the backs of two spoons to press down on the kale. Allow the kale leaves to rest so they can absorb the remaining dressing. Next, chop the olives, cube the peach, chop the apple, and slice the lemons. After preparing the salad, you can squeeze some lemon juice on top to add even more flavor.

Chop the walnuts so they are easier to eat in the salad. If you don’t have walnuts, you can substitute them with cashews, macadamia nuts, or almonds. Next, chop the cherries. You can replace the cherries with blackberries, gooseberries, raspberries, or strawberries if needed. Finally, arrange all the ingredients on a plate and serve. Kale Salad provides a healthy salad option for those of you that are prioritizing your health. Packed with nutrients, Kale Salad makes a lovely addition to your main meal.

What can you Serve with Kale Salad?

Kale salad is a versatile dish that pairs well with many different main dishes. Consider a lightly seasoned grilled chicken or a juicy Rib-eye steak as great alternatives. Other options include Spicy garlic shrimp, prepared and cooked in less than 15 minutes.

How to Store the Kale Salad?

Store in the fridge for two to three days. The kale leaves maintain their structure and can last longer than other salad leaves. If you are making a large batch, you can omit adding the salad dressing to the kale and keep the washed and dried kale in the fridge for use when needed.

Expert tips

Select kale that has firm, dark green leaves. Remove the stem, as it can be tough and fibrous. You can dress up this salad with different cheeses, nuts, and fruits to suit your preferences. It is essential to massage the dressing into the kale leaves to soften them and remove the bitter flavours. You can add a protein source to the kale salad, such as grilled chicken, or enjoy it on its own.