Kale & Snap Peas Salad
Kale & Snap Peas Salad
About this Recipe
Problem: Sometimes I’m desperate to incorporate more kale into my life, in creative ways. (As in, not another basic kale salad.) Solution: Add a small bunch into a salad with lots of freshness, flavors, and textures: snap peas and toasted almonds for crunch, golden raisins for chewy sweetness, and buttery green olives for mellow umami. This gets tossed in a fruity vinaigrette that’s bright, refreshing, and tasty.
Simply put, kale is a nutritional powerhouse. It’s a non-dairy source of calcium to keep your bones strong, high in antioxidants that can help keep your vision sharp as you age, and a great source of vitamins A, C, and K. Not to mention kale is a good source of minerals, too.
Note: If you have cooked white beans or chickpeas in the refrigerator (which I try to have on hand), add them to this salad for extra fiber and nutrients. This recipe makes more dressing than you will need; store any leftover vinaigrette in a covered container in the refrigerator for up to 1 week.
4 to 6 Servings
Passion Fruit Vinaigrette
- 1 passion fruit
- 1/3 cup (80 ml) white wine vinegar
- 2 tsp (8 g) sugar
- 1/4 tsp salt
- 1 small garlic clove, chopped
- olive oil
Kale & Snap Pea Salad
- 1 small (175 g) bunch black kale, ribs removed (for about 100 g leaves)
- 1/2 tsp salt
- 1/3 cup (40g) shelled snap peas
- 2 cups (200 g) whole snap peas, trimmed and roughly chopped into large pieces
- 1 heaping cup (25 g) parsley leaves
- 1/2 cup (60 g) golden raisins
- 1/2 cup (65 g) toasted almonds, roughly chopped
- 1/2 cup (90g) pitted, torn green Cerignola olives
- 1 cup (about 175 g) cooked white beans (such as flageolet) or chickpeas, drained (optional)
- Freshly ground black pepper
Step 1Make the vinaigrette: Cut the passion fruit crosswise and scoop the pulp, juice, and seeds into a small bowl. Use a fork or small whisk to loosen the seeds from the pulp (you’ll be straining the seeds out of the dressing later).
Step 2Add the vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Stir in the garlic clove and the olive oil. Set aside to let the flavors come together.
Step 3Cut the kale leaves crosswise into thin strips and drop them into a large bowl. Sprinkle in the 1/2 tsp salt and, using your hands, gently squeeze the kale just until it starts to go limp. Set aside.
Step 4In a small saucepan of salted boiling water, blanch the shelled peas just until they’re bright green — this takes only about 30 seconds. Remove them to a strainer and rinse under cold running water to stop the cooking. Once they’re well drained, add them to the bowl of kale.
Step 5Add the chopped snap peas, parsley, raisins, almonds, olives, and beans, (if using); toss together.
Step 6Strain the passion fruit vinaigrette to remove the seeds (you’ll be straining the garlic, too, but it has infused the dressing). Pour about 1/3 cup vinaigrette and toss to thoroughly dress the kale and snap pea mixture. Taste and adjust the seasoning with salt, pepper, and/or vinaigrette. Serve immediately.
Zero Waste: You can wash the passion fruit seeds, then dry them for a few days before planting them. (They’re also edible.)
Explore Recipe Ingredients
About the author
More from Betty Hallock
Armenian Cucumber & Melon Salad
Armenian cucumbers are wondrous fruit. They look and taste a lot like cucumbers, but are part of the muskmelon family. In this salad, they join their cousin melons.
Black Lentil Soup with Turmeric
Black lentils hold their shape, while turmeric, ginger, and coconut yogurt add complex aromas and flavors to this vegan soup recipe.
Carrot Salad with Chile Vinaigrette
This carrot salad recipe has golden raisins, chickpeas, walnuts, scallions, fresh herbs, sumac, and a chile-bolstered honey-mustard vinaigrette.