Kale, pear and walnut salad with lemon, ginger and vanilla dressing

4 servings
15 min
Very Easy


Number of serving: 4

For the dressing:

5-6 tablespoons extra virgin olive oil

juice of 1 lemon

1 teaspoon apple vinegar

2 teaspoons agave syrup

1 teaspoon fresh ginger juice

a quarter of a teaspoon dried, powdered ginger

a quarter of a teaspoon powdered vanilla

whole sea salt, just enough to taste

white pepper, just enough to taste

For the salad:

1 large bunch of kale, stems and tough ribs removed

1 large and very firm pear, quartered lengthwise, cored and finely sliced (you can use a potato peeler to make really thin slices)

2 handfuls of shelled walnuts, coarsely chopped


  • Put all the dressing ingredients in a jar, secure with a lid and shake until perfectly combined. Set aside.
  • Break the kale leaves into slightly larger than bite-size pieces and put them into a large salad bowl, add the pear slices and the walnuts and toss.
  • Serve with the dressing on the side, or drizzle lightly and serve.
C cotto e crudo

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