Kale Salad

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Kale Salad

Kale salad is a healthy choice for a side dish. In addition, it is usually the first thing to disappear off the dinner table when served. This recipe could easily be summed up into three words “less is more”. Kale is crisp, it’s clean. This green, leafy cruciferous vegetable is full of nutrients and really doesn’t need all that much help to taste good. It’s naturally beautiful and scrumptious. All there is to do is simply enhance that special flavor with a little bit of extra virgin olive oil and some pristine, pink Himalayan salt.

Kale Health Benefits

Kale contains lots of vitamin K, C and A. Phytonutrients are also present in kale, these molecules are very beneficial for cell health and protection. Kale is also full of folates, sulforaphane, magnesium, iron, fiber, quercetin, alpha-linoleic acid and kaempferol. All in all, kale is a wholesome vegetable that boosts the immune system and gently detoxifies the body. Eat more kale!

Ingredients:

  • 1 bunch of curly kale
  • Extra virgin olive oil
  • Pink Himalayan salt
  • A handful of pistachios

Directions for the Best Kale Salad

Firstly, we would like to shine the bright light on America’s farmers! Without them we probably wouldn’t be eating kale very much or anything else for that matter, except for maybe some real sketchy GMO concoctions and some other fake stuff made in a lab who knows where? So, we thank our farmers, appreciate them and love them! Consider picking up your bunch of kale at your local farmer’s market.

Basket of Curly Kale

As previously mentioned, less is more. Kale is the star of the show here and there is absolutely no need to overelaborate with other fill ins or ingredients. Let’s get right to it.

  • Firstly, gently rip kale leaves off of thick stem by hand.
  • Secondly, soak kale leaves in cold water and vinegar for 5 minutes (removes any dirt or debris)
  • Dump dirty water.
  • Rinse kale leaves with cold water.
  • Spin kale dry in salad spinner.
  • Transfer washed kale leaves on a clean dry kitchen towel. Pat dry with additional kitchen towel to absorb any leftover water molecules.
  • On a cutting board, cut kale in uniformed bite size pieces.
  • Place uniform kale pieces into a large bowl.
  • After that, add extra virgin olive oil.
  • In like fashion, add the pink Himalayan salt.
  • Once salad has been salted, garnish with a handful of shelled pistachios.
  • Serve immediately.
Kale Stems
Ripped Kale in Salad Spinner
cleaning kale with water in salad spinner
Drying Kale on red towel
bite size kale pieces on cutting board with knife.
Kale salad with pistachios in bowl

Serving Kale Salad

Kale’s hearty exterior makes a visually beautiful salad, the curls and the volume of the leaves hold the extra virgin olive oil and salt quite nicely. The extra virgin olive oil provides the dark green leaves a light glossed appearance that always entices an abundant helping.

Our family devours this salad at supper time and when brought along to picnics it always gets lots of compliments and recipe requests. It’s always a fun time sharing the simple ingredients to eager ears and surprisingly, recipients are intrigued with the results to such an easy recipe. Kale is naturally delicious, and this recipe showcases that fact in a marvelous way.

It’s worth mentioning that when we bring this kale salad to parties, we don’t dress it until about 5 minutes before chow time. This results in a crisp kale salad that refreshes the senses and makes a wonderful side dish. Consequently, dressing the salad hours in advance would just mean that the kale leaves could wilt and have a slight soggy effect to it. Not a huge deal breaker but it’s best practice to bring your extra virgin olive oil, salt and pistachios along with you to provide that desired crispness. It takes about 20 seconds, so, enjoy and eat more kale!

A Few of Our Favorite Things:

Holy Bible KJV
Extra Virgin Olive Oil: Let Food Be Thy Medicine and Medicine Be Thy Food.
Texas Hill Extra Virgin Olive Oil: Miller’s Blend
California Olive Ranch: Extra Virgin Olive Oil
Salad Spinner

Shun Cutlery Professional 8-inch Japanese Chef Knife

Kale salad with pistachios in bowl

Kale Salad

This kale salad is crisp and simply divine! It adds nourishment to meals and can easily be made in just a few minutes. A perfect side dish to enjoy with family and friends. Eat more kale!
Course Salad
Cuisine American
Servings 5

Ingredients
  

  • 1 bunch kale organic
  • 1/4 cup extra virgin olive oil to taste
  • 1/4 tsp pink Himalayan salt to taste
  • 1/4 cup pistachios garnish

Instructions
 

  • Wash & dry kale.
  • Cut kale in uniformed bite size pieces.
  • Place cut kale into medium to large bowl.
  • Add extra virgin olive oil.
  • Add Himalayan salt.
  • Mix everything with a pair of tongs until evenly dispersed.
  • Add a handful of shelled pistachios for garnish.
  • Serve immediately and enjoy!

Notes

Dress Kale Salad with extra virgin olive oil and salt 5 minutes before chow time. This results in a crisp kale salad that refreshes the senses and makes a wonderful side dish. Consequently, dressing the salad hours in advance would just mean that the kale leaves could wilt and have a slight soggy effect to it. Not a huge deal breaker but it’s best practice to bring your extra virgin olive oil, salt and pistachios along with you to provide that desired crispness. Enjoy and eat more kale!
Note: you may add more or less olive oil and salt depending on the size of your kale bunch. Kale salad should be coated evenly with extra virgin olive oil. It should not be drench in oil and the oil should not pool together at the bottom of the bowl. This would indicate that too much oil was added. 
Keyword extra virgin olive oil, himalayan salt, kale

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