Purple Kale and Pansy Salad
Try this Purple Kale and Pansy Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
vegetarian
pescatarian
- salt to taste
- 2 tbsp olive oil
- 1 tsp honey
- fresh parsley
- juice of 1/2 lemon
- 1 tbsp poppy seeds
- fresh mint leaves
- 1 tsp mustard
- fresh sprigs of thyme
- fresh basil leaves both green and purple varieties
- 1/2 small red onion halved and thinly sliced
- edible flowers like pansies for garnish
- tangerine poppy seed vinaigrette
- juice of 1 big tangerine
- 1 bunch kale i used purple kale
- 2-3 tbsp sunflower or pepita seeds
- Carbohydrate 10.3525162050905 g
- Cholesterol 0 mg
- Fat 3.02238839095717 g
- Fiber 2.07028244512482 g
- Protein 2.56674869816405 g
- Saturated Fat 0.383102465792316 g
- Serving Size 1 1 Serving (109g)
- Sodium 913.114274220867 mg
- Sugar 8.28223375996564 g
- Trans Fat 0.248806892373482 g
- Calories 71 calories
Wash your kale really well, and then trim the tough stems off. Remove the spines of each leaf, too. Chop or shred the kale and add it to a large wide salad bowl. Toss the herbs, onions, and seeds in, I like to keep to about a 4 to 1 ratio of greens to herbs. Go heavy on the basil. Toss the salad with the dressing, and then scatter the flowers on top for garnish. To make the dressing, put the ingredients in a jar, screw on the cap, and give a good shake. Taste it before using to adjust any of the ingredients.
