Colorful Kale Salad
One day I was at the grocery store with my father, he asked me why I was buying beets and kale. “Because they are healthy, dad!” He shrugged his shoulders, and in his signature, thick German accent he said: “That’s what we used to feed to our cows and horses in winter. And for what it’s worth, the cows always had great milk.”
Ingredients – Salad
- 1 bunch of kale
- 2 apples, preferably Pink Lady
- 1 beet
- 2 medium carrots
- 1 cup walnuts
Ingredients – Dressing
- 1⁄4 cup olive oil
- 1⁄4 cup lemon or orange juice, plus extra for preserving apple
- 1 tbsp brown sugar, if using lemon juice
- 1⁄2 tsp salt
- Wash the kale, shake it dry, and then hold the base of the stem and pull upwards to remove the leaves.
- Massage it for a few minutes until the leaves become limp. This makes it easier to chew and releases a ton of phytonutrients, making it even healthier! Chop it into very small pieces.
- Pulse the walnuts in the food processor until you have small chunks. Set aside.
- Half and core the apple, shred it in a food processor, sprinkle with lemon juice and set aside. This will keep the apple from browning.
- Shred the beet and carrots in the food processor.
- Combine all of the ingredients, toss, and then drizzle with the sauce. Allow the salad to rest for a few minutes before serving.