Above Amsterdam: Homegrown raw kale salad

Recipes, Salads

One of the funniest food phenomena in the last years was, to me, the kale craze. There’s a book called Fifty Shades of Cale. National kale day was founded in the U.S. in 2013. The price of kale, a once dirt cheap vegetable, skyrocketed. And in the realm of the internet: Raw kale, steamed kale, asian-style kale, juiced kale- I’ve seen it all. In Germany, the land of the krauts, it remains hard to imagine glamour that the most common vegetable of the country has to foreign food bloggers.

Last moth I’ve been on vacation in the Netherlands, to visit a couple of old friends and my boyfriend’s family. And there, on the seventh floor of an apartment building, Inga and Pieter had a little balcony vegetable garden with a huge kale plant in it. When I told them that you could make salad of kale they looked at me in disbelief. In Holland, you can buy raw kale anywhere, but it is mostly eaten as kale hash. Curiously, we cut off a few leaves and prepared the salad with red onions, orange and spicy pumpkin seeds. A lemon and thyme vinaigrette rounded off the taste. How should I put it? Kale has never been that glamorous before. Maybe you learn most about your country when abroad.

Raw Kale Salad with Orange, Red Onions and Spicy Pumpkin Seeds


  • 4 bunches of raw kale
  • 2 oranges
  • 1 red onion
  • 100g pumpkin seeds
  • 1 chile pepper
  • 2 tbsp extra virgin olive oil
  • 1 twig fresh thyme
  • 1 fresh lime, squeezed
  • 1tsp honey
  • 1 tsp mustard
  • Salt and pepper


  1. Before you begin, preheat the oven on 200°C. Then pour the pumpkin seeds into an ovenproof dish. Chop the chile pepper and add them to the seeds. Drizzle with oil and season with salt and pepper. Roast the pumpkin seeds in the oven for 10-15 minutes.
  2. Next wash the cale and tear its leaves into bite-size pieces.
  3. Fillet the oranges and chop the onion. Mix all the ingredients in a salad bowl.
  4. Now prepare the dressing: Whisk the honey, the mustard and the thyme leaves into the lime juice and season with salt and pepper. Then slowly add the olive oil. Keep on whisking! ** Or alternatively: Prepare the dressing in an old jar, put the lid on and shake! The jars are a perfect way to store the dressing in the fridge by the way***
  5. Sprinkle the hot pumpkin seeds on top of the salad and drizzle the dressing above it all. Eet smaakelijk!

6 thoughts on “Above Amsterdam: Homegrown raw kale salad

    1. Thank you!! We had it with a squash-and-black bean tajine which was absulutely divine! In fact, your blog inspired me to use more legumes in curries =)


      1. Hey gals! Your welcome! Mmmm, that sounds tasty-make sure to post it! Awe, that’s great to hear; happy to inspire and helps others Eat2Health! We love legumes; not only are they nutritious, but they’re really handy when it comes to quick, vegan and/or hearty plant-based meals…and delicious in curries! 🙂

        Liked by 1 person

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