kale and berry salad

Recipe Friday: Pita Jungle Crouching Kale, Hidden Berry Salad

Written by Marilyn Hawkes Category: Recipes Issue: August 2018
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About three or four times a year, Pita Jungle adds five seasonal items to the menu under the name Seasonal Kitchen Crafts. “It’s a platform for us to test new things,” says Bassel Osmani, one of Pita Jungle’s co-founders. One of the summer recipes, Crouching Kale and Hidden Berry Salad, is loaded with “superfoods” and has proven to be quite popular, he says.

“The inspiration was from the movie “Crouching Tiger, Hidden Dragon.” … It’s a conversation piece and an icebreaker between customers and servers or just people looking at the menu who think it’s interesting.”

The dish is going to “live and die” on the freshness of the ingredients, including crisp kale, tart blueberries highlighted by fresh ginger, garlic and mint, Osmani says. “It’s the little details like fresh mint that make this salad pop.”

Crouching Kale and Hidden Berry Salad

1 bunch curly kale, chopped
¼ head red cabbage, thinly sliced
1 small yellow pepper, chopped
1 carrot, julienned
4 tbsp. fresh mint chiffonade
1 ½ tsp. minced garlic
1 ½ tsp. minced ginger
¼ tsp. table salt
¼ tsp. black pepper
1 tbsp. minced fresh jalapenos, remove seeds and ribs first
6 fl. oz. peanut butter dressing

10 blueberries
2 tbsp. crumbled walnuts
2 fl. oz. pomegranate seeds

Peanut Butter Dressing
3 fl. oz. extra virgin olive oil
1 fl. oz. soy sauce
1 tsp. sesame oil
3 fl. oz. honey
3 fl. oz. rice vinegar
2 fl. oz. peanut butter (in the restaurant they use tahini due to customer peanut allergies)
1 ½ tsp. minced garlic
1 ½ tsp. minced ginger
3 halves fresh lime juice
4 halves lemon juice
2 tsp. red sriracha

Dressing preparation
Place all ingredients in a mixing bowl and use a whisk to mix all ingredients together. You can also use a blender

Salad preparation
Wash and chop kale, remove stems. Chop all other vegetables as described above. In a mixing bowl, add the salad ingredients and the dressing and mix. Garnish with walnuts, pomegranate seeds and blueberries.