Kale Salad
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.
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.
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
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!