Salty, indulgent foods like cheese and charcuterie are wine pairing staples. However, food and wine pairing doesn’t have to be unhealthy. There are many ways to make fresh produce marry well with wine. This Creamy Tahini, Avocado, and Parmesan Kale Salad is nutritious, plant-based, and vegan. It goes wonderfully with crisp white wines, and makes the perfect warm weather or picnic pairing.
Pairing Fresh Kale with Wine
While fresh kale is a nutritional powerhouse, its bitter undertones clash with the tannins in red wine. Fortunately, it only takes a few “bridge” ingredients to marry crunchy kale to a white wine. First, add ingredients with a high fat content and a touch of acid to help soften kale’s bitterness and match the acidity of the wine. Olive oil or tahini with a splash of balsamic or lemon juice and make good options.
Next, opt for crisp, mineral-driven white wines with a touch of sweetness or fruit to soften kale’s bitter component, without overpowering it. Alsace Pinot Blanc, Loire Chenin Blanc, and lightly-oaked Chardonnay work if your salad has a hard cheese, while Sauvignon Blanc is excellent if there is goat cheese.
The Recipe
In this salad, the bridge ingredients are ripe avocado, parmesan, and smooth tahini dressing. The fats take the bitter edge off the kale salad, giving it richness and a more mild flavor. Plus, the fruity, nutty flavors added by the parmesan play nicely with fruit-forward California Chardonnay. You can also add a light protein, like chicken or tofu, if you don’t want it to be vegan.
We made a few modifications to the tahini dressing to help it pair better with the wine. Tahini dressing normally contains garlic. We omitted this to avoid overpowering the more nuanced Chardonnay. We also reduced the amount of lemon juice, as California Chardonnay is riper and less acidic than its Old World cousins.
Tip: Pick lacinato kale specifically for a New World Chardonnay pairing. It has a slightly milder flavor and is less fibrous than curly kale.
Creamy Tahini, Avocado, and Parmesan Kale Salad Paired with Chardonnay
Serves 1
Salad Ingredients:
- 5 leaves lacinato kale, washed, ribs removed, and thinly sliced
- 1/2 avocado, sliced
- 1/4 cup parmesan
- 2 tbsp slivered almonds
- Optional: protein of your choice
Dressing Ingredients:
- 2 tbsp tahini
- 1 tbsp lemon juice
- 2 tbsp water
- 1/2 tsp sea salt (or to taste)
Instructions
- For the dressing: combine tahini, lime juice, water, and sea salt.
- Toss dressing with kale. Top with avocado, parmesan, and almonds. Add protein of your choice, if desired.
Suggested pairing: California Chardonnay
Looking to pair your kale salad with red wine? Check out our Crimini Mushroom Kale Salad with Pinot Noir.