Kale Salad with Balsamic, Pistachios and Parmesan

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A few days ago, I brought a wrong packet of greens. Spinach is what I wanted but I grabbed a package of kale. When I got home, then I realized that I brought the wrong one but it was too late to get another one as I was running late that evening. Anyway, I was not disappointed and I got to prepare a different salad dish. I remembered on one of my travel trips, I had eaten a salad made of kale. So I decided to try to make that salad.

Well, I had to change a few of the ingredients as I was not prepared for it. So, I just used what I had in stocks. I did not have pine nuts and red vinegar so replaced them with pistachios and balsamic. I was glad that I did and it turned out well.




1 pound store-ready fresh kale, chopped them if it is too big pieces

¾ cup chopped celery

¾ cup red bell pepper

½ cup chopped red onions

¾ cup whole pistachios, salted/unsalted and toasted

¼ cup grated parmesan cheese


Salad Dressing:

5 tablespoons olive oil

¼ cup balsamic vinegar

1 tablespoon seasoned rice vinegar (optional)

½ teaspoon black pepper

1 teaspoon salt

1 tablespoon honey



In a small mixing bowl, whisk together olive oil, balsamic vinegar, seasoned rice vinegar, salt, black pepper and honey.

Place the kale, celery, red bell pepper, and red onions and toss them well in a large bowl/salad bowl. A half to an hour before serving, toss in the toasted pistachios and the salad dressing, combine well, set aside and let it marinate. Right before serving sprinkle the grated parmesan cheese and stir to combine.


This entry was posted in Chindian Recipes, Fruits and Vegetables, Salad, Uncategorized, Vegetarian, Western. Bookmark the permalink.

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