Google+

Kale Salad

Kale Salad

Kale Salad

 
For all those Kale phobic peeps, here’s a simple, healthy and delicious recipe for Kale Salad that can be made year round. Simply adjust your fruit additions depending on the season. Persimmons are a great option in the winter.

 

Kale

 

I love of kale salad and can never seem to get enough of these full flavored nutrient packed greens. My favorite family farm, Smith Family Farm in Brentwood is growing three gorgeous varieties of kale (Curly, Lacinato and Russian) in their gardens and can be purchased at their farm-stand.
 
I have thing for lidded glass jars. Despite my rather large inventory, I’m always washing and removing labels from bottles and jars to make quick vinaigrettes and sauces. These are staples in my kitchen for left overs and gifts as I like to share treats with friends and neighbors.

Unlike other green salads that are fragile lettuce based, kale salad keeps well overnight in the fridge. This salad will make a wonderful office lunch, prepared the night before and packed in a Ball canning jar.

Feel free to add a protein to this salad. Grilled chicken, shrimp, tofu, beef or fish would be a wonderful addition to this whole meal salad.

Kale Salad
Serves 6
For all those Kale phobic peeps, here's a simple, healthy and delicious recipe that can be made year round. I've developed a love for kale salad over the past year or so and can never seem to get enough of these full flavored nutrient packed greens.
Write a review
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
214 calories
11 g
0 g
19 g
2 g
3 g
131 g
56 g
8 g
0 g
15 g
Nutrition Facts
Serving Size
131g
Servings
6
Amount Per Serving
Calories 214
Calories from Fat 167
% Daily Value *
Total Fat 19g
29%
Saturated Fat 3g
13%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 13g
Cholesterol 0mg
0%
Sodium 56mg
2%
Total Carbohydrates 11g
4%
Dietary Fiber 2g
9%
Sugars 8g
Protein 2g
Vitamin A
7%
Vitamin C
11%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Salad
  2. 2 Bunches Fresh Kale (Curly, Russian or Lacinato Kale all work well in this recipe)
  3. 4 Fresh Peaches or Nectarines (Orange Supremes, Pomegranate Arils, Tomatoes or Plums are great alternatives)
  4. 1/4 Cup Sunflower or Pumpkin Seeds (Pepitas)
  5. Vinaigrette
  6. 3 Tablespoons of Seasoned Rice Vinegar
  7. 1/2 Cup Extra Virgin Olive Oil
  8. 1 Tablespoon of Dijon Mustard
  9. Salt and Pepper to Taste
Instructions
  1. Wash the Kale in luke-warm water and remove the tough center ribs. (These can be added to a soup)
  2. Cut or tear the kale into bite sized pieces
  3. Cut the stone fruit into 1/2" pieces
  4. In a large salad bowl, combine the kale and stone fruit along with the seeds.
  5. In a lidded glass jar combine the vinegar, olive oil, mustard, salt and pepper and shake well until fully combined.
  6. Pour the vinaigrette over the kale and toss before serving.
Notes
  1. I have an fondness for lidded glass jars. I'm always washing and removing the labels from bottles and jars to make quick vinaigrettes and sauces. These are staples in my kitchen and I also like to share treats with friends and neighbors in glass jars as you can easily see their contents and they are recyclable.
  2. Unlike other green salads that are fragile lettuce based, kale salad keeps well overnight in the fridge. This salad would make a wonderful office lunch, prepared the night before and packed in a ball canning jar.
  3. Feel free to add a protein to this salad. Grilled chicken, shrimp, tofu, beef or fish would be a wonderful addition to this whole meal salad.
beta
calories
214
fat
19g
protein
2g
carbs
11g
more
The Certifiable Foodie http://thecertifiablefoodie.com/