Imagine a salad that's not just a side dish, but a culinary adventure that bursts with vibrant colors, unexpected flavors, and nutritional powerhouse ingredients. Our Kale Sungold Kiwifruit Salad Board is more than just a recipe—it's a sensory experience that will revolutionize your approach to healthy eating. Combining the robust earthiness of kale, the sweet-tart explosion of Sungold kiwifruits, and the creamy richness of feta, this New Zealand-inspired creation is about to become your new summer obsession.
Prep Time: 10 mins
Cook Time: -
Total Time: 10 mins
Cuisine: New Zealand
Serves: 4 servings
Ingredients
- 4 cups kale, chopped
- 2 Sungold kiwifruits, sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Thoroughly wash the kale leaves under cold running water, removing any dirt or debris. Pat dry completely using a clean kitchen towel or salad spinner.
- Remove the tough stems from the kale and chop the leaves into bite-sized pieces, ensuring uniform size for even texture and easy eating.
- In a large mixing bowl, massage the chopped kale with 1 tablespoon of olive oil, gently rubbing the leaves to soften them and reduce their natural bitterness.
- Prepare the Sungold kiwifruits by washing and slicing them into thin, uniform rounds, discarding the ends.
- Roughly chop the walnuts to release their natural oils and create a more integrated texture in the salad.
- Create the dressing by whisking together the remaining olive oil, balsamic vinegar, salt, and pepper in a small bowl until well combined.
- Drizzle the dressing over the massaged kale and toss gently to ensure even coating.
- Arrange the dressed kale on a large serving board or platter, creating an attractive, rustic presentation.
- Scatter the sliced Sungold kiwifruits, crumbled feta cheese, and chopped walnuts over the kale.
- Finish by adding a final light sprinkle of salt and freshly ground black pepper to enhance the flavors.
- Serve immediately at room temperature to enjoy the vibrant colors and fresh ingredients.
Tips
- Massage your kale: This isn't just mixing—it's transforming! Gently rubbing the kale with olive oil breaks down its tough fibers, making it more tender and less bitter.
- Slice kiwifruits strategically: Thin, uniform rounds not only look beautiful but ensure every bite has the perfect fruit-to-green ratio.
- Toast your walnuts (optional): For an extra flavor dimension, lightly toast the chopped walnuts in a dry pan for 2-3 minutes before adding them to the salad.
- Dress just before serving: Add the dressing at the last minute to keep the kale crisp and prevent wilting.
- Temperature matters: Serve at room temperature to allow the flavors to fully develop and the ingredients to shine.
- Get creative with presentation: Use a large wooden board for a rustic, Instagram-worthy look that makes the salad feel like an experience, not just a meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 15g
Protein: 8g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 15mg
