Seven-Green Kale Salad with Buttermilk Dressing

Seven-Green Kale Salad With Buttermilk Dressing Photo: John Kernick


  • Dressing:
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 2 tablespoons white wine vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • Salad:
  • 1 cup pine nuts
  • 2 pounds Tuscan kale (also called dinosaur or lacinato kale), stems removed and discarded
  • 1/4 cup olive oil
  • 1 teaspoon kosher salt
  • 2 green apples, cored and finely diced
  • 1 large English cucumber, finely diced
  • 1/2 cup each finely chopped dill, flat-leaf parsley, mint and basil


1. Make dressing: In a small bowl, whisk together all dressing ingredients.

2. Make salad: In a small skillet over medium-low heat, toast pine nuts, shaking skillet occasionally, until golden brown, about 5 minutes. Transfer nuts to a plate to cool.

3. Working with a handful at a time, stack kale leaves and cut them crosswise into thin strips. Put shredded kale in a large salad bowl, drizzle with oil and sprinkle with salt. Using your hands, massage kale with oil and salt so that it wilts a bit. Add apples, cucumber and herbs, then add dressing and toss well. Scatter pine nuts on top of salad and serve immediately.

  • Prep Time:
  • Cook Time:
  • Yield: Serves: 8

Nutritional Information

Calories per serving: 281
Fat per serving: 22g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 0.0g
Polyunsaturated fat per serving: 0.0g
Protein per serving: 6g
Carbohydrate per serving: 19g
Fiber per serving: 4g
Cholesterol per serving: 12mg
Iron per serving: 3mg
Sodium per serving: 416mg
Calcium per serving: 149mg

Good to Know

You can refrigerate this dressing for up to 1 day.

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