Kale and Apple Salad
This Food Network recipe made uncooked kale taste delicious! The dressing is 2 ingredients; lemon juice and olive oil, but it's balanced it out with the sugar in the apples and dates. The parmesan adds a new level of complexity while the almonds give it an extra texture crunch. Overall I really enjoyed how easy this was to make and how great it made me feel about eating kale. It totally justifies the cake pops I'm going to eat after, I'm pretty sure.
This kale and apple salad was paired with this asian salmon recipe.
What You'll Need
- 3 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- Kosher salt
- 1 bunch kale, ribs removed, leaves very thinly sliced (about 6 cups)
- 1/4 cup dates
- 1 Honeycrisp apple
- 1/4 cup finely grated pecorino or parmesan
- 3 tablespoons toasted slivered almonds
- Freshly ground black pepper
So I grabbed this bag of dates at the grocery store thinking it contained whole dates BUT NO...these were chopped. However it saved me from having to chop them myself, and they ended up being a little sweeter with that sugary coating. I'd probably use them again for this salad. Happy mistake!
Combine the olive oil, salt and lemon juice. Pour onto the kale and then mix thoroughly. I shook the bowl up with the lid on for a good 30 seconds.
Let the kale sit with the dressing for about 10-15 mins.
While waiting you can chop up the apple, grate the cheese and measure out the almonds and dates. Add everything into the salad bowl and mix together again.
Season with pepper and you're all set!
You can check out the asian salmon recipe this was paired with here.