Potato & Pear Kale Salad

I’ve had some extra love for kale lately. I sneak it into my sandwiches, use it in smoothies and I even bake it and eat it as chips. Why would I not? It’s so versatile, so tasty and so, so, so healthy.

Today I’m using it as the base for this delicious salad that serves 2.

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The Potato & Pear Kale Salad

  • 2 servings of kale / around 5 stalks
  • 400 grams of small, firm potatoes
  • 1 small handful of fresh tarragon
  • 10-ish asparagus
  • 1-2 pear(s)
  • 1 handful of roasted pine nuts

The Kale Dressing

  • 1 tablespoon of olive oil
  • 1 tablespoon of maple syrup
  • 1 tablespoon of fresh lime juice
  • 1 pinch of sea salt and white pepper
  1. Boil the potatoes and leave them as they are or roast in the oven at 200°C/390°F until crispy. Sprinkle with sea salt and tarragon. (If roasting, add the tarragon beforehand.)
  2. Wash the kale and tear it into bite sized pieces. Mix the dressing ingredients and pour over the kale in a bowl. Massage the kale for a few minutes or until it has softened to your preference.
  3. Cut the asparagus into little chunks and steam or sauté.
  4. Cut the pear into slices or little chunks – whichever you prefer.
  5. Place the kale on a plate with the potatoes, the asparagus, the pear, the pine nuts, a sprinkle of white pepper and some lime to serve.
  6. Enjoy!

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4 Comments

  1. Ive done an accidental version of this with leftovers and a kale salad base! This iteration, of an intentional salad sounds great

    Will try

    1. The first time I made this salad it was unintentional as well. With salads I find that you often end up with the best result when you just throw things together without thinking about it too much.

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