This easy fresh salad will make you fall in love with kale! The dressing is made of lemon juice, massaged into the kale to tenderize the greens. Pomegranates, blackberries, pistachios, avocados and Burrata make this salad over the top amazing! This salad is guaranteed to please every single time.
Ingredients
Dressing (do not mix together, each ingredient is added separately)
1lemon
3-4tablespoonsgood quality sweet white balsamic or balsamic reduction, see recipe notes
1/4cup (approx)good quality olive oil, see recipe notes
salt and fresh ground pepper
Salad:
116 ozbag chopped kale
1-2avocados
15-8 ozbag mixed greens or spinach
2cupsblackberries, blueberries or strawberries or a combination, divided
1cupshelled pistachios, divided
1cuppomegranate pieces, divided
18 ozcontainer burrata, drained of water
Instructions
Place kale in a large salad bowl. Squeeze one lemon over kale. Using clean hands, squeeze the kale several times until the kale is reduced in volume by about 1/3, this usually takes about one minute. Toss the kale and squeeze again.
Cut the avocado in to chunks and place in the middle of the kale, toss so the lemon juice coats the avocado. Generously salt and pepper the greens and avocado, using about 1 teaspoon of each. Toss again.
Reserve about 1/4 cup of each of the remaining: blackberries (or other fresh fruit), pistachios, and pomegranates. Gently toss into the kale. Add the bag of mixed greens or spinach. Gently toss again.
Drain the Burrata of water and gently break each ball into pieces and place on top of salad. I try to make sure each person served gets 1-2 pieces of burrata, so break accordingly!
Place the remaining fruit and pistachios on top of the salad, clustering the pomegranates for visual appeal. Refrigerate until ready to serve.
Just before serving, drizzle olive oil generously on top. Make sure to drizzle a bit of oil on top of Burrata. Drizzle sweet balsamic (white or glaze) on top of salad. Sprinkle again with salt and pepper. Serve immediately.
Notes
Good quality olive oil and balsamic will make a difference in this recipe. Look for olive oil at a local specialty shop such s Caputo's in SLC or often World Market carries imported olive oil from Spain or Italy. I also love O brand olive oil which is found in grocery stores and Target and harvested from California olives. Balsamic reduction also works instead of balsamic. Make sure the balsamic you use is sweet and mild. I like white best because it will not discolor the salad.
I highly recommend using Maldon, Fleur de Sal or other finishing salt in this salad and always fresh ground pepper. With so few ingredients in the dressing, it is best to use quality salt and pepper for seasoning! That said, I have used Costco coarse sea salt with great results.
Use an avocado that is barely ripe and not too soft for this salad.
Trader Joes sells Burrata. I have not tried their truffle burrata but Im sure it would also be good in this salad.
Wait to drizzle the balsamic reduction just before serving so it does not bleed on top of the Burrata!