How’s your summer going? Any hot new salads I should try?
I can’t get enough kale salad. In all seriousness, I think I might be able to actually FEEL it doing my body good. I still never get tired of my favorite kale slaw, but my repertoire seemed like it could use something a little more seasonal for summertime. This salad definitely fits the bill: all seasonal produce and so refreshing! It’s like if a pineapple mojito was a salad… not the worst way to eat a bowl of greens, right?
After moving back to California
, I’ve become addicted to lacinato (AKA Tuscan, AKA dinosaur, AKA cavolo nero) kale. I’m not sure about other regions, but in Florida this variety was fairly uncommon, and here in San Diego my local stores keep their shelves fully stocked! The sturdy, broad leaves are almost reminiscent of collard greens, but with extra texture and that earthy kale flavor that we know and love.
The fresh pineapple contributes juicy goodness to sweeten the dressing and balance the lemon. For the (obviously essential) nutty crunch component I tossed in some pumpkin seeds, but I have a feeling that salted peanuts or cashews would be really delicious too. And it wasn’t until I sat down to edit these photos that I remembered my intention of supplementing the kale with some crunchy green cabbage… I stand by that as a solid idea, but kale alone doesn’t disappoint!
Lemon Mint + Pineapple Kale Salad
2 Tbsp lemon juice
1/4 tsp. lemon zest
1 Tbsp. olive oil
1 tsp. sesame oil
salt and pepper to taste
1/2 bunch lacinato kale, shredded
1 cup chopped pineapple
1 green onion, thinly sliced
1-2 Tbsp. chopped fresh mint
2 Tbsp. pumpkin seeds
In a large bowl, whisk together the lemon juice, lemon zest, olive oil, sesame oil, salt and pepper. Add the kale, and massage the shreds lightly to soften and infuse with the dressing. Add the pineapple, mint and green onion, gently toss to combine, and top with pumpkin seeds.