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All Green Everything Salad with Creamy Sage Dressing cover photo courtesy of That Green Lyfe
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All-Green Everything Salad

Bryant Terry's "All-Green Everything Salad" from his Vegetable Kingdom cookbook is a tasty, vibrant, healthful addition to any cookout. It's perfect to serve alongside richer dishes to balance them out. It's also light, but filling enough to enjoy on its own.
Course Salad
Cuisine American
Keyword barbeque, black history month recipes, cookout recipe ideas, healthy recipes, Juneteenth cookout, Juneteenth recipes, salad, summer recipes
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Servings 5 people
Author Candice

Equipment

  • blender
  • Large Bowl
  • cast iron skillet
  • Baking sheet
  • Parchment Paper

Ingredients

Dressing

  • 2 tablespoons unseasoned rice vinegar do not use seasoned rice vinegar
  • 2 tablespoons fresh lemon juice
  • ¼ cup silken tofu must use silken tofu for smooth consistency
  • 2 tablespoons raw cane sugar
  • 1 teaspoon minced garlic
  • 2 teaspoons minced sage
  • 6 tablespoons olive oil I used extra virgin olive oil
  • pink salt (to taste) or kosher salt
  • freshly ground white pepper to taste I did not have white pepper, so I used black pepper

Salad

  • 6 cups bite-sized lacinato (dino) kale de-stemmed
  • ½ lemon
  • pink (salt to taste) or kosher salt
  • 2-3 large granny smith apples peeled (optional), cored, and diced
  • 2 teaspoons safflower oil
  • ½ cup raw pistachios or raw pumpkin seeds
  • 2 tablespoons raw cane sugar
  • 2 cups baby arugula if needed, remove tough stems

Instructions

Make the Dressing

  • In a blender, combine the rice vinegar, lemon juice, tofu, sugar, garlic, and sage. and olive oil until creamy. Season with salt and pepper to taste.

Make the Salad

  • Put the kale in a large bowl. Lightly spray or squeeze in lemon juice and sprinkle with salt, then massage the kale until it just starts to wilt, about 2 minutes. Dump the apples into the bowl, add just enough dressing to lightly coat, and toss everything. Set aside.
  • Line a baking sheet with parchment paper
  • Warm a cast-iron skillet over medium-high heat. Add the oil and heat until shimmering. Lower the heat to medium, add the pistachios and sugar, and stir constantly until the sugar has melted and the pistachios are fragrant and starting to brown, about 1.5 minutes.
  • Transfer the nuts to the baking sheet and immediately spread them apart using two forks. Set aside to cool for 15 minutes.
  • Add arugula to the bowl with the kale and apples, add more dressing, and toss to lightly coat. Top with the candied pistachios, season with salt and pepper to taste. Serve with the remaining dressing on the side in case people want to drizzle on more.