IMG_0894IMG_0900Is there a thing such as ‘Blogger’s Block’, you know, like writer’s block? Essentially, I too am writing, but just online and on a blog, so does that make me not a writer? I’m not so sure about that hypothesis, but what I am sure about at this hot, humid, sticky moment in the beginning of what threatens to be a horrendous summer, is that I have a case of whatever block you may term it. So now coming to the crux of my irrelevant public analysis of what block I am being plagued by – I am basically looking for an excuse to not continue tapping my fingers feverishly over the keyboard, as if it is a mission which I cannot fail. 


Also – how cute are my new Nicobar salt & pepper elephants! I’m in love! 

IMG_0885IMG_0884IMG_0888But today, I am going to delve right into this beautiful, summary and fresh salad recipe. I know I’m (fashionably) late to join the Kale Revolution – but better late than never! This salad first came together as a beautiful mish-mash of ingredients in the fridge plus a big bunch of kale that was incredibly inviting at the supermarket, I had to get my hands on it. I started with apple, to add a bit of sweetness to the otherwise bitter kale, but this batch of american kale was far from bitter! Adding some thinly sliced baby radish, plump ruby red cranberries, toasted pecans, white & black sesame seeds and a few tablespoons of garlic scented cheese (you can easily substitute cheddar or crumbly cheeses like feta or goats cheese) with a basic and effective honey mustard vinaigrette to tie it all together! 

IMG_0886IMG_0892IMG_0887 Kale Salad with Pecans, Cranberries, Apple and Baby Radish


  1. 1/2 bunch Kale, torn off the stem into bit sized pieces
  2. 1 apple, cut into matchsticks (use a mandoline if you have one)
  3. 1/2 cup pecans, slightly toasted
  4. 2 tbs black & white sesame seeds, slightly toasted
  5. 1/4 cup cranberries
  6. 2 baby radish, thinly sliced into discs
  7. 1/4 cup cheese, cut into small cubes


  1. 3 tbs extra virgin olive oil
  2. 1 1/2 tbs apple cider vinegar
  3. 1-2 tsp mustard
  4. 2 tsp honey
  5. salt, pepper to taste


  • Place the kale leaves in your salad bowl. Top will all the ingredients and refrigerate until ready to eat.
  • Mix together the dressing ingredients in a small bottle and mix well. Taste and adjust.
  • Top the salad with the dressing, toss to combine well and serve.

FYI Kale isn’t a thin leaf so even if you keep the tossed salad overnight or take with you, it won’t go limp!

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