Crunchy kale salad with pear, avocado, edamame and pine nuts. The salad is tossed in a mustard vinaigrette made with coarse mustard, lemon, honey and oil – simple and seriously good.
Kale salad is a real treat: the flavour is mild and the leaves pleasantly chewy. It is worth massaging the leaves firmly between your hands before you chop the kale – it makes them softer and easier to chew.
Serve it with pork, such as tenderloin or Danish roast pork (flæskesteg), or with roast chicken or similar.
Kale is available all year round, but it really belongs to autumn and winter, when you will find the lovely large leaves in most shops.
Try topping the kale salad with Parmesan shavings or crumbled feta – the richness of the cheese suits the salad really well and goes beautifully with a piece of roast chicken.
Kale salad with pear, avocado and mustard vinaigrette
Ingredients
- 100 g kale
- 150 g shelled edamame beans, thawed (podded weight)
- 1 large pear, cut into small dice
- 2 avocados, cut into small dice
- 1 handful pine nuts
Mustard vinaigrette
- 3 tbsp olive oil
- 2 1/2 tbsp freshly squeezed lemon juice
- 2 tsp coarse mustard – I use wholegrain
- 2 tsp honey
- Salt and pepper
Method
- Toast the pine nuts in a dry frying pan until golden, then set aside.
- Rinse the kale thoroughly, strip the leaves from the stalks and chop them roughly.
- Put the kale, edamame, pear and avocado in a large bowl.
- Mix the ingredients for the vinaigrette, season to taste with salt and pepper, and pour it over the kale salad. Toss well.
- Top the salad with the pine nuts before serving.
Nutrition
Premium
Mega lækker opskrift, så god at min mand, spiste salaten, og glemte næsten sin krebinet. Og han er ikke helt pjattet med avocado
Hej Ditte
Ej hvor er det bare dejligt at høre altså, tusind tak fordi du skriver det:)
Warm wishes, Dianna