Colorful Kale Salad

 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.”
Thanks, dad!

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

Instructions

  1. Wash the kale, shake it dry, and then hold the base of the stem and pull upwards to remove the leaves.
  2. 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.
  3. Pulse the walnuts in the food processor until you have small chunks. Set aside.
  4. 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.
  5. Shred the beet and carrots in the food processor.
  6. Combine all of the ingredients, toss, and then drizzle with the sauce. Allow the salad to rest for a few minutes before serving.

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