Kale and Griddled Pineapple Salad
This vibrant, fresh tasting salad is the perfect vegan side dish for a summer barbecue. The raw kale is massaged with lemon juice, olive oil, salt, and pepper to soften it and bring out the flavour.
From the book
I definitely go through kale obsessions but if you are not sure about eating it raw, this fresh summery salad with a tropical touch is a great introduction to it. Massaging the kale with lemon, salt, pepper and a little olive oil not only brings out the flavour of the kale but also softens it and takes away potential bitterness. Combined with juicy, naturally sweet griddled pineapples, avocado and cherry tomatoes, let the flavours take you away.
|200g||kale, thick stalks removed and leaves chopped|
|1 tbsp||fresh lemon juice|
|1||garlic clove, finely chopped|
|1 tbsp||extra-virgin olive oil|
|1 tbsp||vegetable oil|
|1||red onion, finely sliced|
|300g||cherry tomatoes, sliced in quarters|
|salt and black pepper|
Place the kale in a bowl and combine with the lemon juice, garlic and olive oil. Sprinkle with salt and black pepper. With clean hands, massage the kale with your fingers for 2–3 minutes until the leaves start to soften, and then set aside while you prepare the rest of the dish.
Place the pineapple on a chopping board on its side and, using a large sharp knife, slice off the base of the fruit and the green top – cutting through the pineapple 1–2cm from the base of the leaves.
Stand the pineapple up and begin to carefully slice away the outer peel, cutting from top to bottom and following the contours of the pineapple. Lay the pineapple on its side and cut into 5cm-thick chunks.
Place a griddle pan (or a heavy-based frying pan) over a medium heat and add the vegetable oil. Add the pineapple chunks and cook for about 5 minutes on each side until heated through and lightly chargrilled.
To serve, place the griddled pineapple chunks in a serving bowl and combine with the softened kale, red onion, cherry tomatoes and avocados.