Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

Kale Salad with Apricots, Avocado & Parmesan

kept byBluemuse
recipe byThe Kitchn

I was very hesitant (read: outright reluctant) the first time I was presented with a raw kale salad. But raw kale is surprisingly un-bitter, especially if you buy it fresh from the farmers market. It has a deep earthy flavor that I can only describe as "green" and a pleasantly chewy texture similar to spinach. I'm a raw kale convert, for sure.
Kale is also a boon when it comes to make-ahead lunches. You can dress this salad in the morning, or even the night before, and the kale will still be firm and tender come lunch time. Keep the avocados in a separate container so they don't get mushed in the salad and spoon them on top of the salad just before eating.
A hardboiled egg makes a great stand-in for avocados, and I've used diced apples, diced pears, dried cranberries, or other seasonal or dried fruit in place of the apricots (it's just that dried apricots are my favorite!). If this isn't quite hitting the spot, toast a piece of hearty bread and tear it into croutons over the salad. I often do this if I'm feeling especially hungry come lunch time.


Serves one
6-8 ounces of kale (Tuscan or dino kale are particularly fantastic)
6-8 dried apricots
1/3 or so cup cooked beans (I love Good Mother Stallard beans, but also try cannellini or pinto beans)
1/4 or so cup almonds
8-10 flakes of Parmesan cheese
1 tablespoon extra-virgin olive oil
2 tablespoons red wine vinegar
1/2 avocado
salt and pepper



Anonymous's picture
To prevent automated spam submissions leave this field empty.
Share with Facebook