Lunch: How to Make Kale Salad

Recipe by Chef John Transform a slightly bitter green into something truly delicious.

This recipe includes superfoods such as:

Kale, Nuts

Health benefits of How to Make Kale Salad

Kale is an excellent source of calcium, which has an important role in egg maturation and follicle development in the ovaries. Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1/4 cup rice vinegar
1 tablespoon orange juice
1 teaspoon Dijon mustard
1 teaspoon grated orange zest
1 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1/3 cup olive oil
salt and ground black pepper to taste
1 bunch kale
1 persimmon, sliced
1 apple, cut into matchsticks
2 orange, peeled and cut into segments (see footnote)
1/4 cup chopped pistachio nuts

Instructions

Whisk vinegar, orange juice, Dijon mustard, orange zest, cumin, and red pepper flakes together in a bowl. Slowly pour olive oil into the orange juice mixture, whisking until thick and thoroughly combined. Season dressing with salt and black pepper.
Remove stems from each leaf of kale. Stack 3 to 4 leaves of kale and roll together. Finely slice kale leaves crosswise to create thin ribbons.
Combine sliced kale, persimmon, apple, orange, and pistachio nuts in a bowl. Add dressing and toss until well coated.

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