Garden Salad (Kale & Arugula Salad with Pine Nuts)

Continuing our detox week (oh, multiple Diwali parties have not only added happiness, but calories too!) with a delicious salad that we have now termed as “Garden Salad” – well why not, it is not just a treat to your taste buds also to your eyes! The recipe credit goes to our dear friend Sonali and as is the case with all salads – the proof of the pudding lies in its dressing! This salad has all that one would want – taste, sweet and salty, texture, freshness, healthy, satisfying and has already gotten many no-green-salad eaters converted! Here is how we put it together:

Ingredients:

Salad:

  • 2.5 cups fresh kale – chopped
  • 2.5 cups rocket leaves / arugula
  • 15-17 cherry tomato – halved vertically
  • 10-15 red seedless grapes – halved vertically
  • ¾ cup roasted pine nuts
  • 250 gm fresh mozzarella (increase by 125 gm if more is needed)
  • Black salt

Dressing:

  • 3-4 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 2 tbsp honey (warmed)
  • 1 tbsp lemon juice (adjust a bit if needed)
  • 1.5 tsp garlic powder (optional)
  • Salt to taste
  • Black pepper to taste

Procedure:

  • Place the bed of freshly cut, washed and rained kale and rocket leaves in the serving plate
  • Place cherry tomatoes and grapes on this bed
  • Add fresh mozzarella pieces on top (you can keep the mozzarella ball as is in the center too and use the salad toss and chop tong to take it)
  • Add pine nuts all over
  • Sprinkle black salt all over
  • Pour the dressing all around, just before serving  and toss gently
  • For dressing, combine all the ingredients in a jar and whisk well. Let it chill for two hours before using so all flavours are well immersed
  • Serve fresh!

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