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A blue bowl filled with kale, pecans, green apple, and cilantro on a wooden table. A serving spoon, jar of pecans, and bowl of dressing sit next to it.
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5 from 1 vote

Cilantro Kale Salad

Herbaceous cilantro vinaigrette is the ideal verdant varnish for tender leaves of kale. Crisp, tart green apple, and crunchy toasted pecans provide a satisfying textural contrast, making for a simple, well-balanced side salad.
Prep Time20 minutes
Total Time20 minutes
Course: Mains
Cuisine: American
Servings: 4 servings
Calories: 333

Ingredients

For the cilantro vinaigrette

  • 1 (2 oz) bunch fresh cilantro, roughly chopped
  • 1 (2 oz) bunch scallions, roughly chopped
  • 2 cloves garlic
  • 1/2 cup olive oil
  • 2 tablespoons fresh grapefruit juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

For the kale salad

  • 1 (8 oz) bunch lacinato kale, bottom of stems trimmed and discarded, thinly sliced into ribbons
  • 1 (5 oz) green apple, quartered, cored, and thinly sliced
  • 1/2 cup toasted pecans, roughly chopped
  • Red pepper flakes
US - Metric

Instructions

Make the cilantro vinaigrette

  • In a blender or food processor, combine vinaigrette ingredients and purée until smooth. Pause to scrape down the sides of the container, if needed to keep everything incorporated.

Make the kale salad

  • In a large bowl, combine kale and apple. Add about one-third of the dressing, toss to coat. Add more dressing, to taste, and toss until thoroughly coated.

    ☞ TESTER TIP: If you prefer your kale salads to be more tender, use your hands to massage the dressing into the kale, then let sit for 15 minutes to allow the kale to soften.

  • Top with pecans and red pepper flakes, to taste.

Nutrition

Serving: 1serving | Calories: 333kcal | Carbohydrates: 3g | Protein: 1g | Fat: 36g | Saturated Fat: 5g | Monounsaturated Fat: 25g | Sodium: 334mg | Fiber: 1g | Sugar: 1g