Indian Inspired Kale Salad


If you’ve travelled to India or visited restaurants such as Dishoom, you will be familiar with the popular street food ‘Bhel Puri’. Traditionally this dish contains puffed rice and lots of Indian textures and spices. I had wanted to try massaged kale for a while, and after visiting Dishoom, I decided that the flavours and textures of Bhel would perfectly compliment this. I took the key elements of this dish and the peanuts, pomegranate, red onion and tomato add so many different textures and natural flavours that only a little seasoning is actually needed. The coriander is perhaps the most essential ingredient as this is where much of the flavour comes from, providing a traditional, indian twist to the dish.

The crunch in this salad means that you eat it slowly and really digest all of the nutrients, and it is also surprisingly filling, making for a great dinner or packed lunch! The recipe makes two portions and when left overnight, the kale becomes even softer as its structure is further broken down. I hope you all enjoy this dish as much as I do!



5.0 from 1 reviews
Indian Inspired Kale Salad
Prep time
Total time
Recipe type: vegan, gluten free, dairy free, grain free
Serves: 2
  • Approx. 4 large handfuls of curly kale, thick stems removed
  • 1 large tomato
  • 1 pomegranate
  • 1 very small red onion
  • A large handful of raw peanuts
  • A handful of fresh coriander leaves
  • 1 tbsp extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • ½ tbsp fresh lemon juice
  • 1 tsp coconut sugar
  • A generous pinch of salt
  1. Place the kale into a large bowl, remove all of the thick stalks and add the olive oil
  2. With clean hands, rub the kale together and 'massage' for approximately 5-10 minutes until it becomes soft and is no longer bitter to taste
  3. Add the lemon juice, apple cider vinegar, salt and sugar and mix until combined with the kale
  4. Gently toast the peanuts in a frying pan on a low heat for about 5 minutes until slightly browned
  5. Meanwhile, chop the tomato and onion really finely, adding less if you are not keen on too much raw onion,and add these to the kale
  6. Remove the seeds from the pomegranate and into the kale mix
  7. Finely chop the coriander leaves and add these along with the peanuts
  8. Mix all of the ingredients well and serve



  1. Dee January 2, 2016

    Never found a recipe before that made kale so palatable. Best salad ever

    • the clean diary January 2, 2016

      Thank you for such a lovely review Dee, I’m so glad you’ve found a new way to enjoy kale!

  2. Susan July 1, 2017

    Made this for a dinner party last night. It was delicious and everyone loved it! A friend was making a curry stew and had asked me to bring a salad. It was the perfect accompaniment. The dressing was light and sweet and just acidic enough. It also took me about 15 minutes to make–so easy. Since pomegranates are not in season here in the US right now, I substituted dried cranberries and also used toasted sliced almonds instead of peanuts. It was fabulous. Thank you!

    • the clean diary July 16, 2017

      Hi Susan,

      I’m so glad you liked the salad, thank you for your kind review! You have reminded me to make this one again soon!



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