Kale Salad - with dried pineapple

Kale is one of those vegetables that are easy enough to grow here in Fiji but not a lot of people do (don't really know why) and those that grow them do it for their own consumption. Sometimes you can find them at the supermarkets but they are often so overpriced that you just walk right by them (probably be because its imported). Every now and then like today, you strike it lucky and you come across a post on social media or various messaging platforms of somebody local selling some. When this happens you don't hesitate - you grab it because it sells out quickly. 

I love love love kale salad but because i've had my thyroid glads completely removed it's not something I can have all the time. Kale is considered a hardy vegetable which is difficult for my body to process.

This recipe is adapted from all sorts of recipes I found online. If you know me and my style of cooking, I don't tend to follow measurements or one particular recipe. I would read various recipes and pick out different things i either like from each recipe and make up my own. This becomes a problem when friends and family ask me to share recipes. My recipes are also adapted to what we can get here in Fiji, whats in my kitchen at the time and an alternative if a particular ingredient is too expensive. If I feel a particular ingredient is a must and cannot/must not be substituted and it is expensive then I will try and make sure that it can be used in other recipes so it doesn't go to waste or expire before the next time I need to use it.

SALAD (the base)

1 Bunch of kale - approx. 350g
1/4 cup grated Cheese - any hard cheese you have
50g dried pineapples (cause you know we have kanamoce dried pineapples) - or dried cranberries
1 apple sliced and chopped like matchsticks - doesn't really matter which type
1/4 cup roasted seeds or nuts (pumpkin/sunflower / almonds)
2-3 tbsp olive oil (for massaging the kale leaves)

DRESSING

1/4 cup apple cider vinegar
2 tsp balsamic vinegar
1 tsp Dijon mustard
2 medium cloves garlic minced
1 cup olive oil
pinch of salt
ground pepper

1. Remove kale leaves from the stalks of the kale leave (either tear them with your fingers or use a small knife - whichever does the job) 
2. Pour your olive oil in a bowl. Dab your tips of your fingers in the oil and gently massage the kale leaves. After you massage them, tear them into small bite size pieces. Set aside in a covered bowl for at least 30min - doing this will soften the kale leaves (it's something you can do it the morning before you go to work and just leave sitting on the bench. There is no way the kids are going to get into it whilst you are away - assuming you have children)
3. Roast seeds / nuts
4. Make your salad dressing by combining everything in a jar and shake vigorously. Keep in the fridge till just before serving.
5. Chop your apples, dried pineapples. Grate cheese
6. Combine kale leave and the rest of the salad ingredients in a bowl and drizzle with dressing just before serving. 

Makes 5-6


notes and local shopping tip:

• I don't often make the same salad twice. The above is the base and sometimes i will add things that i have in the fridge to the mix - like capsicum, tomatoes, cucumber etc.
• If we are just going to have the salad as a meal - i would often throw in some grilled seafood, chicken or steak for that extra protein
• dried pineapples from kanamocefiji - you can contact them on facebook or instagram
• kale - from your garden, neighbour, friend and often at New World IGA or Extra Supermarket in Flagstaff
• nuts and seeds are often cheapest at Cost U Less and Extra and IGA also have a range of them in smaller packaging
• please tag #torskitchen on social media if you tried and liked it

Hope you enjoy this as much as we do. Loloma Levu - Tor x