My absolute favourite kale salad!
I have been making this one since the moment I was introduced to the phenomenon “kale salad”, when I lived in Maui some years ago. Originally from the Netherlands, I was only used to eat kale cooked and mixed with mashed potatoes, sausage and gravy..how traditional is that. Although on a cold winter day, after a skating trip..I can still crave such an earthy dish.
Anyway, much has changed, and now kale has become a very popular vegetable in the ‘healthy scene’, used for juicing and salads. Of course in the US it’s very common to find Kale salads, but the last 2 – 3 years I have discovered kale salads and juices in many other countries in Europe, like the Netherlands, Spain and also in South Africa.
Why is Kale as a base a smart choice?
Kale is a very versatile and nutritious green leafy vegetable. It is a widely popular leafy-vegetable since ancient Greek and Roman times cultivated for its low fat, no cholesterol but health benefiting, anti-oxidant rich leaves. It contains lots of vitamin A, K and C, and Calcium.
It’s also a very sturdy green leave, which needs a good ‘massage’ with the dressing that you add. But once the kale has softened a bit, you can keep this salad in the fridge for 1 to 2 days, which is impossible with normal lettuces as these usually wilt too much.
Last but not least there are several types of Kale, I mostly use the Curly Kale and the Tuscany Kale (which is also named : Cavalo Nero or Lacinato kale).
Tuscany Kale (Cavalo Nero, or Lacinato) Curly Kale
Kale Salad with Onions, Avocado, Nuts and Cranberries
- A big bunch of Tuscany Kale or Curly Kale
- 2 medium size yellow onions halved and thinly sliced
- 1/2 cup - 3/4 cup of raw nuts like cashews, pecans or hazelnuts
- 1- 2 ripe avocados
- 1/2 cup dried cranberries
- For dressing: amounts are just a guideline
- 1/4 cup Extra virgin Olive oil
- 1/4 cup walnut oil
- 2 -3 tbs white balsamic or normal balsamic vinegar
- 1/4 freshly squeezed orange juice
- 1 tsp dijon mustard
- Salt and Pepper
- Sauté the onions in coconut oil or olive oil, slowly until nicely softened. Place on a plate to cool off.
- Tear of the leaves from the stems, stack leaves on top of each other and thinly slice the kale with a sharp knife. Or tear the leaves in pieces.
- Place in a big salad bowl.
- Add a good amount of the dressing and start massaging the salad with your hands, squeezing the leaves now and then.
- Roast the nuts, either in the oven on 160°C for about 10 - 15 min or in a frying pan on your stove
- Assemble everything together by adding onions, cranberries, and nuts, freshly grounded salt and pepper. Mix thoroughly.
- Taste your salad. Add more dressing, salt and pepper if needed.
- Cut avocados in half, remove pit, make slices or cubes, and spread over salad.