A fresh and crunchy kale salad with nectarine, topped with cranberries, pumpkin seeds and feta. A subtle combination of texture and flavour.
Ingredients for 2 servings:
3 big leaves of kale (preferably “Lacinato” or “Dinosaur” kale)
1 medium size nectarine
20 g (1 1/2 tbsp) of dried cranberries
10 g (1 tbsp) of pumpkin seeds
30 g of feta (Optional)
black pepper to taste
30 ml (2 tbsp) of olive oil
15 ml (1 tbsp) of balsamic vinegar or lemon juice
Wash and dry the kale leaves and the nectarine.
Cut along the stem of the kale and discard it, then chop the leaves into thin strips.
Cut the nectarine in half, remove the pit, and cut the rest in 3 mm (1/8 inch) slices.
In a large salad bowl add the kale, the nectarine slices, sprinkle the cranberries, the pumpkin seeds and crumble the feta on top.
Add black pepper, oil, vinegar or lemon juice and mix well.