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The Healthy Living Magazine

Kale Salad With Currants

Per Serving

Kale Salad With Currants

Makes: 4
Serving Size: 1 cup
Calories 210
Fat 12 g
Saturated Fat 1.4 g
Trans Fat 0 g
Carbohydrate 25 g
Fiber 3 g
Sugars 20 g
Cholesterol 0 mg
Sodium 155 mg
Potassium 540 mg
Protein 4 g
Phosphorus 95 mg
Choices: Fruit 1, Vegetables 2, Fat 2
  • Makes: 4
  • Serving Size: 1 cup
  • Preparation Time: 15 minutes


4 cups cleaned, dried, and thinly sliced fresh kale leaves, stem ribs removed and discarded
1/2 cup dried currants
1/4 cup very finely minced shallots
2 Tbsp. toasted pine nuts*
1 1/2 Tbsp. fresh lemon juice
2 tsp. champagne vinegar
1 garlic clove, finely minced
1 tsp. sugar
2 1/2 Tbsp. olive oil
1/4 tsp. salt
Ground black pepper to taste
*How to toast pine nuts: Add the pine nuts to a small, dry skillet over medium heat. Toast the nuts, shaking the pan often, until they are lightly brown.


  1. In a large bowl, combine the kale, currants, shallots, and toasted pine nuts.
  2. For the dressing, in a small bowl whisk together the lemon juice, champagne vinegar, garlic, and sugar. Slowly pour a thin stream of the oil into the bowl, whisking until the ingredients are thoroughly combined. Season with the salt and pepper, and whisk again.
  3. Add the dressing to the kale mixture and toss well using tongs. Let the kale salad stand at room temperature for 5 minutes before serving.

Featured Video: Cooking With Kale



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