Shaved Kale Nectarine Salad Bowl (Printable)
Tender massaged kale meets juicy nectarines, creamy feta, and toasted pistachio crumble in this refreshing summer bowl.
# What You’ll Need:
→ Salad Components
01 - 1 large bunch lacinato kale, stems removed and thinly sliced
02 - 2 ripe nectarines, pitted and thinly sliced
03 - 3.5 ounces feta cheese, crumbled
04 - 0.5 small red onion, very thinly sliced
05 - 1 avocado, sliced
06 - 2 tablespoons fresh mint leaves, torn
→ Pistachio Crumble
07 - 0.5 cup shelled pistachios, roughly chopped
08 - 2 tablespoons pumpkin seeds
09 - 1 tablespoon olive oil
10 - 0.5 teaspoon sea salt
11 - 0.25 teaspoon smoked paprika
→ Dressing
12 - 3 tablespoons extra virgin olive oil
13 - 1.5 tablespoons fresh lemon juice
14 - 1.5 teaspoons honey or maple syrup
15 - 1 teaspoon Dijon mustard
16 - Salt and freshly ground black pepper to taste
# How-To Steps:
01 - Stack the destemmed kale leaves, roll them tightly, and slice thinly to create shaved ribbons. Place in a large bowl.
02 - Drizzle with a little olive oil and a pinch of salt. Massage with your hands for 2-3 minutes until the leaves are softer and darker in color.
03 - Heat 1 tablespoon olive oil in a small skillet over medium heat. Add pistachios, pumpkin seeds, sea salt, and smoked paprika. Toast, stirring frequently, for 3-4 minutes until fragrant and lightly golden. Remove from heat and let cool.
04 - In a small bowl, combine olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Whisk until emulsified.
05 - Add sliced nectarines, red onion, avocado, feta, and mint to the kale. Drizzle with dressing and toss gently to combine.
06 - Top the salad with the pistachio crumble just before serving for maximum crunch.
# Expert Advice:
01 -
- The pistachio crumble alone is worth making this salad, and I now keep a batch in my pantry for sprinkling on everything from roasted vegetables to scrambled eggs.
- Massaging the kale transforms it from tough and bitter to silky and almost sweet, a trick that converted my kale hating friend into someone who now requests this dish at every potluck.
02 -
- The crumble will keep for a week in an airtight container, but the dressed salad should be eaten within a few hours before the kale wilts and the avocado browns.
- Underripe nectarines can be rescued by letting them sit in a paper bag overnight, though nothing saves a mealy one.
03 -
- Put your knife skills to work on the red onion, slicing it as thinly as humanly possible so it melts into the salad rather than dominating each bite.
- Taste a piece of kale after massaging it, and if it still seems tough, keep going for another minute or two.