One of the things I love to do most in the kitchen, is re-create dishes that I’ve had while eating out, and adding my own twist to it. This crunchy kale salad is the perfect example. The original recipe didn’t have as many fruits in it, but when it comes to building a monster salad, the more the merrier. This salad gives you a healthy dose of vitamins, sweetness, healthy fats and protein that is perfect for lunch or as a side to a summer dish.
Crunchy Kale Salad
1 bunch of kale, chopped
1/2 cabbage (red cabbage also gives a beautiful contrast to the green kale), thinly sliced
1 Gala apple, chopped
2-3 celery stalks, thinly sliced
1 cup blueberries
1 avocado, cubed
1/4 cup almonds, lightly toasted and chopped
Juice of half a lemon
2 tbsp apple cider vinegar
1 tbsp honey
Salt and pepper, to taste
In a large bowl, start by massaging the kale for a few minutes to soften it up. I usually love the crunchiness of kale, but for this salad, I prefer to leave the crunchy to the other ingredients.
Next, combine the kale with the cabbage, apple, celery, blueberries and avocado. Toss to combine.
Top with chopped, toasted almonds. Set aside to make the dressing.
In a small bowl, combine the lemon juice, apple cider vinegar, honey and salt and pepper. Drizzle the dressing over the salad and combine well.
Let the salad sit for about 30 minutes to allow the flavours to marinate.
Note: If you prefer olive oil dressings, feel free to add a tablespoon or two of EVOO to the dressing.
[All photos are my own and not to be used without permission]