Geoffrey's Malibu Kale Salad Recipe

I am the QUEEN of being at a restaurant, tasting something tasty and saying, “hmmm I could totally make that at home.” Here’s my take on Geoffrey’s Malibu‘s kale salad. It is savory, bright, delicious, healthy and oh so easy to make! I could eat this salad every day – it’s so tasty.

My bestie Tatiana took me out for a belated birthday dinner yesterday at Geoffrey’s Malibu. So thoughtful – we had so much fun hiking in Malibu and then catching up over a leisurely dinner. We shared the kale salad to start. As we were eating it, I told her that I thought I tasted a hint of Annie’s Organic Shiitake & Sesame Vinaigrette in the salad dressing and thought I could recreate it at home (Disclaimer: I have absolutely no idea if Geoffrey’s Malibu’s dressing for their kale salad uses this Annie’s dressing as an ingredient, but its a dead ringer!). Geoffrey’s just calls their dressing a “Mustard Vinaigrette.”

Enjoying my watermelon cucumber margarita (don’t mind my clothes, we just finished a hike – we felt like we had to let everyone know this fact because it’s kind of a nice place)

I just happened to have a head of kale at home (and the Annie’s Vinaigrette), but otherwise, I literally whipped this salad up with what I had at home. The recipe is forgiving – if you don’t like tomato’s, omit, if you are vegan, the salad is still very tasty sans cheese. Pretty much any nut and dried fruit combo you have will do. The Geoffrey’s salad used raisins and pistachios. I used raw sunflower seeds that I quickly toasted in a pan, but it would also be scrumptious with pepita seeds or pine nuts. It’s really all about the dressing here.

Salad dressing ingredients

Geoffrey’s Malibu Kale Salad

Print recipe

Serves	2-3
Prep time	20 minutes

This kale salad recipe is savory, bright, delicious and healthy.

Ingredients

1 head lacinto kale (dinosaur kale)
1 tablespoon + 1 teaspoon Annie's Organic Shiitake & Sesame Vinaigrette
2 lemons (juiced)
2 teaspoons whole grain mustard
2 handfuls cherry tomato (halved) or 1 medium tomato (chopped)
1 handful golden raisins
1 handful sunflower seeds/pistachios/pepita seeds/pine nuts
Shredded parmesan (to taste)

Directions

Step 1
Mix Annie's Vinaigrette, lemon juice and mustard in a bowl with a fork or whisk.
Step 2
Wash and remove kale leaves from stem and chiffonade the leaves (usually for my everyday kale salads I just tear the the leaves from the stem and rip them into smaller pieces by hand, but if you have time, this recipe tastes good with a quick chiffonade).
Step 3
Pour dressing over kale and massage by hand. Let kale sit for 15 minutes (if you don't eat it all right away).
Step 4
Top with the rest of the ingredients and toss.