See the ingredients I use in the Kale Salad with Apple and Walnuts
- 4 cups kale, thinly sliced
- 2 medium apples, thinly sliced
- 1/2 cup chopped walnuts
- 1/4 cup crumbled feta cheese (optional)
- Juice of 1 lemon
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey or maple syrup
- Salt and pepper to taste
The Way I Prepare It
- Preparation of Cabbage: Wash the kale leaves well and remove the stems. Cut the leaves into thin strips and place them in a large bowl.
- Cabbage Massage: Add a pinch of salt to the kale and massage it with your hands for about 2-3 minutes until the leaves become softer and dark green in color. This helps break down the tough fibers and makes the kale more palatable.
- Preparing the Apples: Wash the apples and cut them into thin slices, removing the seeds. If you prefer, you can leave the skin on to add more fiber to the salad.
- Sauce Preparation: In a small bowl, combine the lemon juice, olive oil, honey (or maple syrup), salt, and pepper. Stir well until all ingredients are well combined.
- Combination of Ingredients: Add the apple slices and chopped walnuts to the bowl with the kale. Pour the dressing over the salad and toss well to make sure all the ingredients are well coated with the dressing.
- Finalization: If desired, add crumbled feta cheese on top. Adjust seasoning as needed.
- Service: Let the salad rest in the refrigerator for at least 15 minutes before serving. This allows the flavors to blend and the salad to be more flavorful.
