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Chopped Kale Salad with Cilantro and Walnuts

4 Servings

25 minutes

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This hearty chopped salad is inspired by the Georgian dish ispanakhis pkhali, which is made with spinach. It sometimes is so finely chopped that it is almost a dip or condiment, but we prefer the versions that maintain the different textures and crunch of the ingredients. Instead of spinach, we opted for heartier kale. Along with garlic, oil and vinegar, the greens and walnuts often are dressed with blue fenugreek, which usually requires a trip to a specialty market. While it cannot be copied, we find that a combination of coriander, mustard and fennel approximate its unique flavor.




Don't skip toasting your nuts and spices. It brings out their nutty, vibrant aromas, adding wonderful depth to the dish.

25 minutes



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Mary S.
August 4, 2022
kale happiness
This is delicious ! Earthy, different (in a good way) and part of the kale repertoire ! I dial back on the oil a bit, and the salt, but you be you.
Andrew J.

Love this salad. Easy enough for a weeknight dinner, but also was a major hit at Thanksgiving. It's rare to have a kale salad with this kind of pop, but the vinegar and cilantro makes it happen without being obtrusive.

Elizabeth S.

Thank you for this delicious recipe! It has all the right salt-heat-acid combo going on. Wouldn't change a thing. We added a crisp Bosc pear because we needed to use it and will do that again. We felt so virtuos eating our greens. Going on the repeat list.