Lacinato Kale, Pine Nut & Corn Salad

Course Salad
Prep Time 20 minutes
Servings 1 person
By Nichlas Brandon


  • 1 bunch lacinato kale de-stemmed and finely chopped
  • 50 grams pine nuts
  • 100 grams corn
  • 2 tablespoons sweet almond oil
  • 2 tablespoons lemon juice
  • 1-4 teaspoon(s) maple syrup
  • 1 teaspoon Dijon mustard
  • teaspoons dry wild garlic
  • ¼ teaspoon mixed peppercorns
  • ½ teaspoon natural salt


  1. Get ingredients ready for preparation and use.

  2. In a salad bowl, add the chopped lacinato kale.

  3. In a small, separate bowl, mix together sweet almond oil, lemon juice, wild garlic, Dijon mustard, maple syrup, natural salt of choice, and mixed peppercorns. Whisk thoroughly using a fork.

  4. Once the dressing is ready, pour it over the kale and toss together with utensils. Then add in the pine nuts and corn and mix together again. Optionally refrigerate for 30-60 minutes before serving.

  5. My goodness, you've done it! Serve and enjoy your fabulous salad.

Recipe Notes

As always, try as best you can to procure and use organic ingredients. Make sure to rinse and clean your produce properly before use.

Use cold-pressed, organic, non-refined and unheated oils only.

If you want your salad more on the "sweeter side," use 3-4 teaspoons of maple syrup in the dressing.

If you cannot find wild garlic, you can use regular, finely chopped garlic. You may add it directly to the salad with the corn and pine nuts as opposed to putting it in the dressing.

Feel free to use this recipe as the base of your salad, and add anything extra that you may see fit. Plum/grape tomatoes, bell peppers, Italian sweet peppers, chives, shredded carrot, dried cranberries, and chopped dried apricots are some examples of what you could use.

Quick 101 on De-Stemming Lacinato Kale

To de-stem lacinato kale, lay each leaf with its back facing upward and use a sharp knife to cut from the top end toward the bottom end, against each side of the stem.

Special ingredient(s) used: