Putzel Kitchen

Purple Kale Salad with Shallot Red Wine Vinaigrette

Purple Kale Salad with Shallot Red Wine Vinaigrette

This is one of my go-to salads as it's filling and a bowl full of color and texture. The dressing works on all of types of greens as well and can even be drizzled over cooked proteins for extra flavor.
Prep Time
10 minutes
Total Time
10 minutes

Ingredients

Yield: 4 servings
  • 1 shallot, chopped (about 1 T)
  • 1 tsp dijon mustard
  • 1/2 cup olive oil
  • 1/4-1/3 cup red wine vinegar (depending upon how tangy you desire)
  • sea salt + freshly ground black pepper to taste
  • Untitled Ingredient
  • 1 bunch purple kale, ribs removed + chopped
  • 4 celery stalks, chopped
  • 1 apple, thinly sliced
  • 1/2 cup parsley leaves
  • 1/4 cup walnuts
  • 1/4 cup yellow raisins
  • 1 avocado sliced

Instructions

Step 1

In a jar with a tight fitting lid combine chopped shallot, dijon mustard, olive oil, red wine vinegar, sea salt and black pepper. Tighten lid and shake dressing until emulsified.

Step 2

Mix kale, celery, apple, parsley, walnuts and raisins in a large salad bowl and drizzle dressing until lightly coated (you may not necessarily use all the dressing in the jar) and toss.

Step 3

Top with sliced avocado.

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