Kale & Snap Peas Salad

Recipe 35 minPreparation Time 1 minCooking Time
Kale & Snap Peas Salad

Kale & Snap Peas Salad

35 minPreparation Time 1 min Cooking Time

About this Recipe

Problem: Sometimes I’m desperate to incorporate more kale into my life, in creative ways. (As in, not another basic kale salad.) Solution: Add a small bunch into a salad with lots of freshness, flavors, and textures: snap peas and toasted almonds for crunch, golden raisins for chewy sweetness, and buttery green olives for mellow umami. This gets tossed in a fruity vinaigrette that’s bright, refreshing, and tasty.

The Benefits

Simply put, kale is a nutritional powerhouse. It’s a non-dairy source of calcium to keep your bones strong, high in antioxidants that can help keep your vision sharp as you age, and a great source of vitamins A, C, and K. Not to mention kale is a good source of minerals, too.

Note: If you have cooked white beans or chickpeas in the refrigerator (which I try to have on hand), add them to this salad for extra fiber and nutrients. This recipe makes more dressing than you will need; store any leftover vinaigrette in a covered container in the refrigerator for up to 1 week. 


Serves 4 to 6

Passion Fruit Vinaigrette

  • 1 passion fruit
  • 1/3 cup (80 ml) white wine vinegar
  • 2 tsp (8 g) sugar
  • 1/4 tsp salt
  • 1 small garlic clove, chopped
  • olive oil

Kale & Snap Pea Salad

  • 1 small (175 g) bunch black kale, ribs removed (for about 100 g leaves)
  • 1/2 tsp salt
  • 1/3 cup (40g) shelled snap peas
  • 2 cups (200 g) whole snap peas, trimmed and roughly chopped into large pieces
  • 1 heaping cup (25 g) parsley leaves
  • 1/2 cup (60 g) golden raisins
  • 1/2 cup (65 g) toasted almonds, roughly chopped
  • 1/2 cup (90g) pitted, torn green Cerignola olives
  • 1 cup (about 175 g) cooked white beans (such as flageolet) or chickpeas, drained (optional)
  • Freshly ground black pepper


  1. Step 1
    Make the vinaigrette: Cut the passion fruit crosswise and scoop the pulp, juice, and seeds into a small bowl. Use a fork or small whisk to loosen the seeds from the pulp (you’ll be straining the seeds out of the dressing later).
  2. Step 2
    Add the vinegar, sugar, and salt. Stir until the sugar and salt dissolve. Stir in the garlic clove and the olive oil. Set aside to let the flavors come together.
  3. Step 3
    Cut the kale leaves crosswise into thin strips and drop them into a large bowl. Sprinkle in the 1/2 tsp salt and, using your hands, gently squeeze the kale just until it starts to go limp. Set aside.
  4. Step 4
    In a small saucepan of salted boiling water, blanch the shelled peas just until they’re bright green — this takes only about 30 seconds. Remove them to a strainer and rinse under cold running water to stop the cooking. Once they’re well drained, add them to the bowl of kale.
  5. Step 5
    Add the chopped snap peas, parsley, raisins, almonds, olives, and beans, (if using); toss together.
  6. Step 6
    Strain the passion fruit vinaigrette to remove the seeds (you’ll be straining the garlic, too, but it has infused the dressing). Pour about 1/3 cup vinaigrette and toss to thoroughly dress the kale and snap pea mixture. Taste and adjust the seasoning with salt, pepper, and/or vinaigrette. Serve immediately.

Zero Waste: You can wash the passion fruit seeds, then dry them for a few days before planting them. (They’re also edible.)