Grilled Apricot Kale Salad Video Recipe

Hey there,

creative gal!

You’ve landed on a post I wrote a few years ago -
back when I was known as The Dabblist and was exploring all sorts of ways I could create beautiful things with my hands. It was a powerful time for me — awakening my creativity after suppressing it for so long — but this space has since evolved to reflect the woman I’m becoming.

Happy Midsummer!

All this talk of summer sun with swimswuits and sunnies has got me in the mood for some old fashioned summertime cooking. You know what I mean? I'm talking about backyard dinner parties complete with fireflies, chilled rose or margaritas, and homemade popsicles (foreshadowing in action!). When it's a warm night, I can't fathom standing in front of an oven or stove for very long so my brain goes straight to salads.

The beauty of a summertime salad is all the garden goodies you can put on top of it. Fresh apricots have been making an appearance in our farm box these past few weeks - a sign that tomatoes and cherries will be added soon. For this video, I wanted to make a simple summer salad with two star ingredients - kale and apricots. I lightly grilled the apricots to caramelize them a bit, bringing out an extra sweetness. The base of the salad is kale. I learned the secret to a kale salad several summers ago, when I was at a backyard BBQ and became entranced watching the hostess massaging the kale for at least 10 minutes before adding the other ingredients. The massage is an essential component to a kale salad. It lightens both the texture and flavor of the thick, fibrous leaf providing a nice meditation for the preparer that is well rewarded with the kale's sweet flavor.

Grilled Apricot Kale Salad

  • 1 bunch kale
  • Fresh apricots (I used about 5)
  • 1/2 c. slivered almonds
  • 1 avocado, cut into little chunks


  • 1/2 c. olive oil
  • 1/4 c. apple cider vinegar
  • 2 garlic cloves, minced
  • 1 tbsp. honey
  • 1 tsp. dijon mustard

Slice your apricots and place on grill for 3-4 mins until lightly caramelized, but not mushy. De-stem your kale, and slice into thin ribbons. Drizzle kale ribbons with olive oil and massage for 5 minutes, being sure to rub the thicker parts between two fingers to soften. Let kale sit for 5-10 mins to soften a bit more. Add in avocado, almonds, and apricots. Make your dressing be combining all ingredients and stirring vigorously before adding to the salad. Toss and enjoy!

(Video by Jamie Oliveira)

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