Crispy Peach & Kale Salad
* Center Staff Member Original Recipe from Andrea Weber: Andrea is the Oakland Regional Office Manager and a Climate Law Institute Paralegal.
- 1 bunch of dino-kale
- 1 tablespoon olive oil
- 1/2 teaspoon sea salt
- 1 tablespoon rice vinegar
- Ground black pepper
- 1 peach or nectarine
- 1 cup toasted walnuts or ½ cup toasted pine nuts
Wash the kale and let it dry completely (can pat dry with a towel, air dry or use a salad spinner). Strip the leaves from the stems and then cut the leaves into bite-sized pieces. Put the leaves into a large bowl and pour olive oil to lightly coat leaves. Sprinkle with salt; start with ½ teaspoon and add more to taste. Massage the olive oil and salt into the kale and let stand for 15 – 30 minutes until kale softens. Sprinkle with rice vinegar and add pepper to taste.
Cut the nectarine or peach into ¼ inch chunks. Toss fruit and nuts into the kale. Refrigerate or serve immediately.
Photo courtesy of Lynn Tyhurst.