Curly Kale and Salpico Salad


Curly Kale and Salpico Salad

  • Servings: 1-2
  • Difficulty: Easy
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Curly kale and salpico salad


  • A handful of nuts – any kind will do or use a mix
  • Dash of olive oil
  • A couple of slices of salpico, other spicy sausage or some bacon bits
  • 2 -3 leaves of raw kale
  • ½ – 1T onion, chopped
  • 1 celery stick, chopped
  • ¼ – ½ apple
  • 1T mayonnaise
  • 1T yoghurt
  • 1T raisins or sultanas


Heat the oven to about 180°C, and place the nuts on a baking tray. Bake for about 10 minutes until they’re just starting to brown. You could also toast them in a pan on the stove-top, although that requires more attention. Either way, be sure to watch them very carefully as they burn easily. When they’re ready, remove them from the oven and allow them to cool.

In the meantime, add just a dash of olive oil to a pan and while it’s heating up, chop up your spicy sausage. Add the chopped sausage to the pan on low heat. Cook, stirring often, until it’s crispy and lightly browned, which may take 5 – 10 minutes.

Remove from the pan to cool slightly. Quite a bit of fat will have rendered out and if you like, you can put the sausage on a paper towel to soak up a bit more while it’s cooling.

While that’s all busy cooking, wash your kale well and chop it up as small as you please, then place it in a serving bowl. Also wash and chop the celery and apple, and peel and chop the onion. When the nuts are cool enough, chop them up too (or leave them whole if you prefer). Mix the yoghurt and mayonnaise together.

Now layer everything up on top of the kale, finishing with the nuts, sausage, raisins and finally the dressing.

When you’re ready to serve, mix it all up well and eat immediately, while everything is still crispy.


© Alexandra Lawrence and Inspired Nourishment, 2016