Kale Currant Pine Nut Salad

A great side for grilled fish or meat—or have it for lunch. You can make this with almonds instead of pine nuts.
  • Prep time 10 mins
  • Yields 4 servings

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  • Recipe Attribution Lesley Stowe


  • 1 bunch black kale
  • 2 Tbsp extra virgin olive oil
  • 2 tsp balsamic vinegar
  • 2 tsp finely grated lemon zest
  • 1 1/2 Tbsp currants soaked in boiling water
  • 1 1/2 Tbsp pine nuts or slivered almonds
  • 1 Tbsp coarsely ground Parmesan cheese
  • Sea salt and freshly grated pepper


  • cutting board and knife
  • measuring spoons
  • salad bowl
  • grater—both fine and coarse


  1. Finely julienne the kale.
  2. Toss in a bowl and rub the olive oil into the leaves.
  3. Sprinkle with the balsamic vinegar. Add remaining ingredients and season to taste.

Serve as a side dish with any grilled fish or meat. Lesley says, "I love this salad not only because it tastes great, but also because it keeps for a day or two in the fridge. The texture changes and it softens beautifully. I love a bowl of it for lunch."

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