Television chef and acclaimed cookbook author Lidia Bastianich used to serve this salad at Felidia, her midtown NYC Italian restaurant that closed in 2021, and it was always a bestseller. “The soft texture of the avocado and the crunchy nuts create a playful medley in your mouth,” she writes.
More kale salad tips
How do you make kale less bitter for salads?
Kale can be a bit intense raw, but massaging the leaves tenderizes it. To massage kale, remove the tough stems, chop the leaves, and drizzle with a bit of olive oil, lemon juice, or a pinch of salt. Then, gently rub the leaves between your fingers for a couple of minutes until they soften, darken in colour, and taste milder. This makes your salad way more enjoyable!
What pairs well with kale in a salad?
Kale loves bold flavours and contrasting textures. Creamy ingredients like avocado or goat cheese balance its earthy taste, while nuts like pistachios or almonds add crunch. Sweet elements like dried cranberries or fresh fruit (think apple or pear) bring a nice contrast, and a bright, zesty vinaigrette ties everything together.
How can I keep kale salad from getting soggy?
To keep your kale salad fresh and crisp, make it ahead but hold off on adding the dressing until right before serving. If you need to dress it in advance, massage the kale with the dressing — kale is sturdy enough to handle it without wilting. Store any toppings like nuts, seeds, and crunchy veggies separately and toss them in just before eating to keep the texture on point.
Kale, Avocado and Pistachio Salad
Ingredients
- 2 large eggs hard-boiled
- 2 tbsp red wine vinegar
- 1 tbsp Dijon mustard
- 1 garlic clove crushed and peeled
- kosher salt
- 1/4 cup extra-virgin olive oil
- 1 large bunch curly kale leaves stripped from the stems, washed, spun dry, cut into thin ribbons and massaged
- 2 ripe avocados peeled, sliced
- ½ cup pistachios toasted, coarsely chopped
Instructions
- Halve the eggs. Coarsely chop the whites and set them aside. Put the yolks in a mini–food processor, and add the vinegar, mustard, garlic and ½ teaspoon salt. Pulse to make a paste. With the processor running, add the olive oil in a slow, steady stream to make a smooth, thick dressing.
- Put the kale in a large serving bowl. Drizzle it with a couple tablespoons of the dressing, season with ½ teaspoon salt, and massage with your hands for a minute or so, to wilt the leaves slightly. Let the kale rest for 15 minutes.
- Add the egg whites, avocados and pistachios. Toss well and serve.
