Spa-Style Kale Salad with Tropical Twist
35 minutes
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About Spa-Style Kale Salad with Tropical Twist
Craving a vibrant and healthy salad that bursts with flavor? This Spa-Style Kale Salad with a Tropical Twist is an explosion of fresh, American and Indian-inspired tastes. Imagine tender kale massaged with fragrant coconut oil, mustard seeds, asafetida, and turmeric, creating a tantalizing base.This vibrant salad is then tossed with sweet pineapple, crisp apple, juicy blackberries, and a creamy pineapple-coconut dressing. It's a delightful fusion of textures and flavors that will leave you feeling refreshed and satisfied.Perfect for a light lunch, brunch, or a healthy side dish, this salad features a simple but effective technique: massaging the kale. This process tenderizes the leaves, resulting in a remarkably palatable and flavorful experience.
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Recipe Time & More
Prep30 minutes
Cook5 minutes
Total35 minutes
Ingredients
For the Tempering
- 1 tsp Coconut Oil
- 1/2 tsp Mustard Seeds black
- 1/8 tsp Asafoetida hing
- 1/2 Chili green, slit lengthwise
- 1/8 tsp Turmeric Powder haldi
For the Salad
- 4 cup Kale and chopped, dried, stems removed, washed
- 1 Pineapple and chopped, cored, divided, ripe, skin removed
- 1 Delicious Apple cored and diced, red
- 8 Blackberries or strawberries
For the Dressing
- 3/4 cup Reserved Pineapple Chunks
- 1/8 cup Coconut Milk thick
- 1/2 tsp Dijon Mustard
- Himalayan Salt pink, to taste
For the Topping
- 2 Tbsp Pumpkin Seeds roasted
Instructions
- In a small pan, heat the coconut oil over medium heat.
- Add the mustard seeds and when they begin to sputter, add the asafetida, green chili, and turmeric powder.
- Once fragrant, remove from heat and let cool slightly. This tempering process infuses the oil with the spices' aromas.
- Prepare the kale by removing the tough stems and center vein, then chop the leaves into bite-sized pieces. Place the chopped kale in a large bowl.
- Add the cooled tempering to the kale and massage the leaves for about two minutes. This helps to tenderize the kale and enhance its flavor.
- Remove the green chili, if desired.
- To make the dressing, combine the reserved pineapple chunks, thick coconut milk, Dijon mustard, and Himalayan pink salt in a blender or small bowl.
- Blend or whisk until smooth and creamy. Adjust sweetness and tanginess with additional sugar or lime juice, if needed.
- Add the diced apple, blackberries, and reserved pineapple pieces to the massaged kale.
- Drizzle with the desired amount of dressing and toss gently to combine.
- Serve the salad topped with roasted pumpkin seeds and extra dressing on the side. For a beautiful presentation, serve the salad in a pineapple half.
Recipe Notes
Good To Know
- Removing the tough stem and center vein of the kale is easy: Fold the leaf in half along the central vein and pull away.
- Massaging the kale for 2 minutes makes it soft and delicious.
- For extra crunch and a boost of healthy fats, try sprinkling roasted cashews or pumpkin seeds over the finished salad just before serving.
- If you prefer a milder heat, remove the seeds from the green chilies before slicing, or swap them for finely diced bell pepper for a sweet, colorful twist.
- To deepen the Indian flavors, consider adding a handful of fresh grated coconut or a pinch of chaat masala when tossing the salad.
Expert Tips
- For a heartier salad, add grilled chicken or chickpeas.
- Customize the sweetness by using different varieties of pineapple, such as mango or even strawberries.
- If you don't have fresh green chilies, a pinch of red pepper flakes can provide a similar kick.
Storage Instructions
- This salad keeps well for up to a day in the fridge. Store the spiced oil separately and toss with the kale and pineapple just before serving to maintain the best texture.
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Recipe Nutrition
Calories: 20kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 100mgFiber: 1gSugar: 1g
Sandhya Nadkarni
Articles: 2
3 Comments
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This looks so inviting! Thank you.
What a delicious recipe! Thanks for posting.
This looks so tasty! Thank you.