Ok, ok, I know. A recipe for kale salad. It probably makes you want to punch me in the face, right?
I’m just going to be straight with you: I am one of those annoying people who like kale. I do. I love it. I love its peppery green-ness, I love how you can eat it raw in a salad or smoothie and that it can still hold its own after a bit of a stir fry with some garlic and ginger, soy sauce sprinkled, chopsticks ready.
Not everybody does, though, and that’s A-ok.
I feel a bit sorry for kale; I don’ think the bashing it gets is very fair. It must be kind of annoying to become a trendy food, all popular one minute and relegated to the hipster bin the next. I’m now imagining sad kale. I really shouldn’t write blog posts late at night after most of a bottle of cherry beer.
If you like kale, this is a really yummy super easy salad that I always crave when I’ve been eating too much Stuff That’s Not Salad and feel like I need vitamins. And if you don’t, it might sway you. It’s not really salad weather in Shetland yet (is it ever?) but it’s definitely leaning towards being a bit more spring-like, and green things and light meals are so welcome after a winter of warming comfort food.
It began life as a what’s-left-in-the-fridge/cupboard tea, but the combination of savoury, tangy versus sweet and mild has me hooked. It’s also totally open to interpretation… in fact it’s another one of those recipes that is so easy I feel embarrassed to share it. But share it I shall.
Sometimes I add roasted cubes of butternut squash, sometimes grated carrot. I love this with a baked sweet potato and some humous. So quick, so good, so
Ingredients (makes enough for a large portion for one greedy person, or two for a light lunch)
2 big handfuls of curly kale of your choice
1/2 an apple
1/2 red onion
2 or 3 small cooked beetroots (you can get these in a packet, all the hard work done)
1/2 can chickpeas
small handful of chopped walnuts
decent handful fresh parsley, chopped
Extra virgin olive oil
Salt and pepper
- Put your kale into a large bowl, removing any really tough bits of stem or wilted bits. Drizzle with about a tablespoon of olive oil and massage (I know, you want to punch me again, but this honestly helps!) the leaves – basically scrunch them in your hands until they’re all nicely oily. Doing this helps the kale taste a bit less raw, somehow. Leave them to sit while you prep the rest.
- Chope the rest of the veg into chunks you’re happy with – I usually go for about a centimetre, but obviously I don’t get the ruler out.
- Throw everything into the bowl and add some balsamic vinegar and toss. You might find that there’s enough oil already on the kale leaves to be enough, if not, add a touch more oil.
- Season, taste to see if you need more of anything (I like its of red onion and parsley) and serve.