Kale is one of my all-time-favorite vegetables. Whenever I’m in London there’s kale in almost every meal (ask my boyfriend ;)) . In Vienna sadly, only in Winter. So, here comes my personal favourite recipe for a kale salad. Simple and delicious.
Concerning the different ingredients, this recipe is really adjustable. Instead of cranberries you could use blueberries or other berries. Or you can swap the apple for a pear and so on.
Tip: Massage your kale
The secret for the best consistency in a kale salad is to massage it beforehand. Kale can be pretty tough and unpleasant to chew otherwise.
Remove the firm stems, pluck the leafs into smaller pieces and just start massaging it, around 2-3 minutes should be enough. Don’t hold back, it can take it.
The very best Kale Salad
- 4 stems kale washed
- 1/2 apple
- 1/2 avocado
- 6 cherry tomatoes
- 2 tbsp pine nuts
- 3 tbsp red cabbage finely chopped
- 3 tbsp cranberries dried
- 50 g feta cheese
- 2 tbsp olive oil
- 2-3 tbsp balsamic vinegar up to taste
- 1 tsp honey
- 1 tbsp Dijon mustard
- 1/4 onion very finely chopped
- salt and pepper
Remove the coarse strands from the kale and pluck the leaves into bite-sized pieces. Then massage the kale well for about 3 minutes.
Cut apple into thin slices
Remove the avocado pit and use a spoon to remove the avocado from its shell, then cut into small cubes.
Cut cherry tomatoes and roast the pine nuts in a pan without oil.
For the dressing, mix all the ingredients in a bowl or shaker and mix until there are no pieces of mustard left.
Mix all ingredients (except the pine nuts) for the salad in a bowl and marinate with the dressing. Garnish with pine nuts.
This post is also available in English!