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

Two ways of serving fresh mozzarella in this salad

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!