"Delicious kale salad pairs well with just about everything!" — tipsuda
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ground black pepper
kale, cut into bite-size pieces
tomato, seeded and diced
roasted sunflower seeds
Simple salad with simple ingredients.
I was looking specifically for a salad using kale for nutritional and preferrential reasons and this one fit nicely.
Bite size pieces are certainly necessary with this type of lettuce because kale has so much substance. Flavor seemed mile to me but the ruffle of the leaves and the firmness of it all certainly created a salad that made you recognize this was roughage.
I think this would be just as tasty served like a spinach salad with strawberries and almonds or a chinese chicken salad and just substituting the kale.
This was ok, it was good way to use Kale, not sure I will make it again.
I liked the simplicity of the ingredients; the flavor of the kale is not hidden, but nicely balanced with the rest. I added some toasted sesame seeds instead of sunflower seeds. I also found it a touch too salty, so next time, I would reduce the amount. Drizzled in a bit more olive oil at the end.
I liked this salad quite well and am looking for recipes to use my newly grown curly leafed kale. Only a couple of changes. I used all extra virgin olive oil and agave nectar instead of sugar. I think some herbs like dill or basil might make it nicer.
Great way to eat Kale. Blanched kale then tossed it in dressing, sunflower seeds and cranberries and put it in the fridge all day (could even go overnight) then at the last minute added tomatoes and some chopped basil. Nice balance of sweet and sour.
Just a suggestion for those who have said they blanch the kale. If you want to keep the nutrients and keep it a 'raw' salad, you can, 'massage' the kale for 2-3 minutes (google; massaged kale salad). This squeezing technique breaks down the toughness and bitterness, making it much more soft and palatable. Enjoy!
i give 5 stars to this recipe, because i pre-cooked the Kale to make it little soft.
This is a tasty salad. Love the tangy sweetness of cranberries and the crunch of sunflower seeds! I blanched the kale for 30 seconds, put it in cold water to stop the cooking process, and then took off the stems and made it bite size. I used several grape tomatoes instead of one large one, because they have better flavor this time of year. I did not need the entire amount of dressing, only using about half. Thanks for the idea. I'm always on the lookout for another way to use kale.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 182
** Calories from Fat: 70
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