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.
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
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