Seven-Green Kale Salad with Buttermilk Dressing

Photo by Courtney P.
Adapted from health.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from health.com

Ingredients

  • Dressing:

  • 1/2

    cup buttermilk

  • 1/2

    cup sour cream

  • 2

    tablespoons white wine vinegar

  • 1

    clove garlic, minced

  • 1/2

    teaspoon kosher salt

  • 1/2

    teaspoon freshly ground black pepper

  • Salad:

  • 1

    cup pine nuts

  • 2

    pounds Tuscan kale (also called dinosaur or lacinato kale), stems removed and discarded

  • 1/4

    cup olive oil

  • 1

    teaspoon kosher salt

  • 2

    green apples, cored and finely diced

  • 1

    large English cucumber, finely diced

  • 1/2

    cup each finely chopped dill, flat-leaf parsley, mint and basil

Directions

1. Make dressing: In a small bowl, whisk together all dressing ingredients. 2. Make salad: In a small skillet over medium-low heat, toast pine nuts, shaking skillet occasionally, until golden brown, about 5 minutes. Transfer nuts to a plate to cool. 3. Working with a handful at a time, stack kale leaves and cut them crosswise into thin strips. Put shredded kale in a large salad bowl, drizzle with oil and sprinkle with salt. Using your hands, massage kale with oil and salt so that it wilts a bit. Add apples, cucumber and herbs, then add dressing and toss well. Scatter pine nuts on top of salad and serve immediately.

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