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Parsley & Kale Salad with Garlicky Vinaigrette

May 22, 2014
Kale and parsley pair great in a simple salad. Plus, these two leafy greens are easy to cultivate for harvest 365 days of the year. This simple salad takes advantage of a number of other fresh-from-the-garden goodies like beets, orange, carrot, sunflower seeds, and more.

Kale, Citrus & Sunflower Seed Salad

Kale, Parsley, Citrus, Sunflower Seeds & Other
Fresh-from-the-garden ingredients make this salad delicious & nutritious!

In May of 2014, we paired it with our Sesame-Ginger-Orange Chicken for a simple, but filling meal as demonstrated during our Gardening Against Diabetes seminar, cooking demo & luncheon at Bon Secours Hospital. The ingredients were harvested from their healing garden and supplemented from nearby non-profit, organic, inner-city farm Tricycle Gardens. The food for the luncheon was prepared in the Bon Secours Community Outreach and education ClassaRoll food truck — teaching others how to grow, cook, and eat these healing foods brings our missions full circle!

Parsley-Kale Salad with Garlicky VinaigrettePrint Print
(serves 4-6)

Salad ingredients:
2 large bunches of kale (about 20-30 leaves)
1 large bunch of curly or flat leaf parsley
2 large carrots
2 beets (chioggya or red are idea; beets are optional)
1 orange
1/2 cup hulled, unsalted sunflower seeds (raw or lightly toasted)

Make Garlicky Vinaigrette recipe.

Wash all of the veggies well.

Tear kale from mid-rib of the leaf. Tear or chop torn kale to help soften and make into bite-sized pieces. (If kale is particularly tough, rub leaves with salt. Set in colander for several minutes while you get the rest of the salad made. Then, rub salted kale again. Rinse. Squeeze moisture from rinsed leaves. This will help it soften.) Discard the mid-ribs into the compost. Place chopped kale into a large salad bowl. Finely chop washed parsley. Add to kale.

Using a carrot peeler or spiralizer, shave carrots into thin slices. Add to kale and parsley.

Using a sharp knife, peel raw beets and then cut into very thin slices. Add to the salad bowl.

Peel orange. Cut fruit into small bite-size pieces. Add to salad bowl.

Add sunflower seeds to salad bowl.

Toss with about half the dressing to start. Softer, young kale will need much less dressing than older, tougher leaves. Add more to your preference. If you have leftover dressing, save it in the fridge for your next salad.

Allow salad to rest at room temperature for about 30 minutes or in a sealed, refrigerated container for a couple of hours or overnight before serving. (It can be eaten right away, but the flavors are much better given time to meld.)


Garlicky Vinaigrette
recipe here.

Get more Gardening Against Diabetes recipes, gardening, and reading information here.

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