Purple Kale and Pansy Salad
Purple Kale and Pansy Salad ~ edible flowers can turn a salad from so-so to sensational. Use them as a garnish on all kinds of dishes this spring!
Servings: 4 people
Ingredients
- 1 bunch kale, I used purple kale
- 1/4 cup fresh basil leaves, both green and purple varieties
- 2 sprigs thyme leaves
- 4 mint leaves, finely chopped
- 2 Tbsp fresh parsley
- 1/2 small red onion, halved and thinly sliced
- 2 Tbsp sunflower seeds, or pepita seeds
- edible pansies, or other edible flowers, for garnish
tangerine poppy seed vinaigrette
- 1 tangerine, juiced
- 2 tbsp olive oil
- 1 Tsp mustard
- 1 tsp honey
- 2 Tbsp lemon juice, 1/2 lemon
- 1 Tbsp poppy seeds
- salt , to taste
Instructions
- Wash your kale really well, and then trim the tough stems off. Remove the spines of each leaf, too. Chop or shred the kale and add it to a large wide salad bowl.
- Toss the herbs, onions, and seeds in, I like to keep to about a 4 to 1 ratio of greens to herbs. Go heavy on the basil.
- Toss the salad with the dressing, and then scatter the flowers on top for garnish.
- To make the dressing, put the ingredients in a jar, screw on the cap, and give a good shake. Taste it before using to adjust any of the ingredients.
Notes
The dressing is slightly adapted from my friend Mary at Barefeet in the Kitchen
Nutrition
Serving: 1 · Calories: 141 kcal · Carbohydrates: 10 g · Protein: 3 g · Fat: 11 g · Saturated Fat: 1 g · Polyunsaturated Fat: 3 g · Monounsaturated Fat: 6 g · Sodium: 35 mg · Potassium: 253 mg · Fiber: 3 g · Sugar: 5 g · Vitamin A: 3715 IU · Vitamin C: 44 mg · Calcium: 141 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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