Purple Kale and Pansy Salad
Description
This salad is so beautiful, it can also serve as your table centerpiece! But it is delicious and healthy as well.
Ingredients
1 bunch kale, purple if possible
fresh basil leaves, both green and purple varieties
fresh thyme sprigs
fresh mint leaves
fresh parsley
1/2 small red onion, peeled, halved and thinly sliced
2-3 T. sunflower seeds
edible flowers like pansies, for garnish
Tangerine poppy seed vinaigrette:
freshly squeezed juice from 1 large tangerine
2 T. olive oil
1 t. mustard
1 t. honey
freshly squeezed juice from 1/2 lemon
1 T. poppy seeds
salt, to taste
Directions
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Wash kale well; trim the tough stems off and discard. Remove and discard the spines of each leaf. Massage kale well, then chop or shred; add to a large wide salad bowl.
Toss in herbs, onions, and seeds. Keep to about a 4 to 1 ratio of greens to herbs; go heavy on the basil.
Dressing:
Put ingredients in a lidded jar, put on lid, and shake well. Taste and adjust seasonings.
Toss salad with the dressing; scatter the flowers on top for garnish.
4 servings.
Prep Time
Cook Time
PT0M