Seven-Green Kale Salad with Buttermilk Dressing
Rate this recipe
4.4/5
(9 Votes)
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
Details
Servings 8
Adapted from health.com
Preparation
Step 1
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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