Golden Door’s Dinner-Worthy Kale Salad
- Published: Monday, April 22nd 2013
- in Nutrition
When it comes to trendy greens kale tops the list. Kale, which is low in calories, high in fiber, and has no fat is perfect for detoxing and has impressive anti-inflammatory properties as well – not to mention, it fills you up! This is why it’s the perfect fit for our Dinner-Worthy Salads Spotlight. Golden Door’s Kale Salad with salted pine nuts, avocado, kohlrabi, and a golden raisin vinaigrette comes to us from the destination spa’s Executive Chef.
Kale Salad with Salted Pine Nuts, Avocado, Kohlrabi, and a Golden Raisin Vinaigrette
For the Kale:
4 cups kale, stem removed, torn into 2” pieces
½ cup lemon juice
1 teaspoon salt
In a large mixing bowl, by hand, remove the stem from the kale and tear the leaves into 2” pieces. Pour the lemon juice and salt over the kale. With your hands, massage the kale to fully incorporate the lemon and salt. Every hour, for the next three hours, massage the kale to help the lemon juice continue to break down the kale.
For the Salted Pine Nuts:
½ cup pine nuts
2 tablespoons water
1 tablespoon sea salt
Pre-heat an oven to 350 degrees. Over high heat, in a small sauce pan, add the water and salt. Bring to a boil to dissolve the salt in the water. In a small bowl, toss together the pine nuts and the salt-water mixture. Place pine nuts on a sheet tray and roast in the oven for 5 minutes.
For the Avocado:
2 each avocados, diced
For the Kohlrabi:
2 each bulbs of kohlrabi, peeled, julienne
Peel the kohlrabi and trim away any root or stem parts of the vegetable. On a mandolin, slice the kohlrabi ⅛” thick. Cut these slices into even strips ⅛” thick
For the Golden Raisin Vinaigrette:
1 ½ cups golden raisins, reconstituted
½ cup grape seed oil
¼ cup cider vinegar
1 teaspoon sea salt
Place the golden raisins in a small bowl and pour boiling water to cover. Let sit for 15 to 20 minutes, or until the raisins are soft. In a high speed blender, add the raisins, cider vinegar, grape seed oil and salt. Puree on high until completely smooth. Strain through a fine mesh sieve. Reserve.
Place approximately ½ cup of the macerated kale in the center of a plate. Sprinkle the pine nuts, avocado and kohlrabi on top of the kale. Drizzle the vinaigrette around the perimeter of the salad.
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Image courtesy of Rooey202 on Flickr