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Fruit and Kale Salad with Poppy Seed Buttermilk Dressing

Course Salad, vegetarian
Prep Time 15 minutes
Total Time 15 minutes
Servings 4


Poppy Seed Buttermilk Dressing

  • 1/4 cup buttermilk
  • 1/4 cup olive oil
  • 1/4 cup apple cider vinegar
  • 2 tbs Agave
  • 1 tbs Dijon mustard
  • 2 tbs sour cream
  • Zest of half a lemon
  • 1 tbs poppy seed
  • Salt and pepper to taste


  • 1 bunch kale sliced in thin ribbons
  • 1-2 medium apples diced
  • 1-2 clementine oranges sectioned and cut in small pieces
  • 4-6 radishes cut in small matchsticks
  • 1/4 cup salted dry roasted sunflower seeds more if you like them
  • Juice of half a lemon
  • Salt and pepper


  1. Fruit and Kale Salad with Poopy Seed Buttermilk Dressing
  2. Wish together all the ingredients for the dressing, taste and adjust flavors as needed. Make the dressing and store in the refrigerator for as long as a few days.
  3. Remove the stems from the kale saving only the tender leaves, dry well. Slice the kale into thin ribbons. Add all the rest of the salad ingredients and toss with juice of half a lemon, salt and pepper. Kale is hearty and you want the salt and lemon to help break down the leaves so toss aggressively, I like to use my hands so I don’t damage the fruit but get a good mix on the rest. Salad can rest like this for as long as an hour or more, just be sure you added enough lemon juice to keep the apples from browning.
  4. When ready to serve toss with the poppy seed buttermilk dressing. I like to serve this salad pre-dressed almost like a cole slaw.
    Fruit and Kale Salad with Poppy Seed Buttermilk Dressing

Recipe Notes

If you find kale to strong or tough try either baby kale or swiss chard, both are more delicate.