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Seven-Green Kale Salad with Buttermilk Dressing

Photo: John Kernick
Prep time 25 mins
Cook time 5 mins
Yield Serves: 8


  • Dressing:
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 2 tablespoons white wine vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Salad:
  • 1 cup pine nuts
  • 2 pounds Tuscan kale (also called dinosaur or lacinato kale), stems removed and discarded
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 2 green apples, cored and finely diced
  • 1 large English cucumber, finely diced
  • 1/2 cup each finely chopped dill, flat-leaf parsley, mint and basil

Nutrition Information

  • calories 281
  • fat 22 g
  • satfat 4 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6 g
  • carbohydrate 19 g
  • fiber 4 g
  • cholesterol 12 mg
  • iron 3 mg
  • sodium 416 mg
  • calcium 149 mg

How to Make It

  1. Make dressing: In a small bowl, whisk together all dressing ingredients.

  2. Make salad: In a small skillet over medium-low heat, toast pine nuts, shaking skillet occasionally, until golden brown, about 5 minutes. Transfer nuts to a plate to cool.

  3. Working with a handful at a time, stack kale leaves and cut them crosswise into thin strips. Put shredded kale in a large salad bowl, drizzle with oil and sprinkle with salt. Using your hands, massage kale with oil and salt so that it wilts a bit. Add apples, cucumber and herbs, then add dressing and toss well. Scatter pine nuts on top of salad and serve immediately.