Let me introduce you to a new couple, Passion fruit and Kale. They say opposites attract, right?
Kale being strong, textured, dark and rough, and Passion fruit being delicate, perfumed, sweet and juicy.
These two go together so well. I wanted to find something completely different from the most obvious choices to accompany the kale, giving it sweetness and something very different.
The addition of Grapes I love because to me they are like little explosions of sweet juice.
The nuts have had a turn in the pan with a bit of honey and salt to give them crunch and flavour. So to make a long story short, I think you’re really gonna like this one and it’s so pretty too.
The essential trick is to massage the Kale long enough for the right texture, it’s also easier to digest this way and it becomes a little softer.
Serves 4 as a side
1 12 oz./350 gr. bag of (organic) washed and chopped Kale
juice of half a lemon
1 tbsp. Extra Virgin Olive Oil
1/4 tsp Himalayan Salt
1 tbsp. Raw Honey
freshly Black Pepper
1/2 C. red grapes cut in half
1 passion fruit. (wrinkled fruit means sweeter)
1/3 C. Walnuts roughly chopped
1 tbsp. Honey
a sprinkling of Himalayan Salt
Get out a tray and cover with parchment paper.
Put a frying pan on to medium heat. Toast the walnuts for about three minutes until golden, add the salt and honey. Cook for an other minute or so until syrupy and sticky. Take off the heat and pour the nuts onto the tray with parchment paper. Let cool.
Put the Kale in a bowl. Add salt, lemon juice and olive oil. With very clean hands, start massaging and squeezing the kale, for about ten minutes. Until it turns darker and softer.
Spoon out half of the Passion fruit and add the tablespoon honey, incorporate in the kale salad and mix.
Place the Kale on a pretty serving dish or plate. Decorate with the grapes and nuts. Spoon the other half of the passion fruit pulp out on top of the kale salad.
Not quite what you’re looking for? How about Harvest Pumpkin Salad, baked Halloumi & Chantherelles with Maple Balsamic Vinaigrette.