Kale and Apple Salad
Although kale was not something I had while growing up in the Caribbean, it has now been introduced to Island tables and we are loving it. I first had kale over a thanksgiving dinner about 20 odd years or so ago, since then it has been on my table every chance I get. You have to try this salad. It Is Just So Good!
Deborah Lynch Burchell
Serving Size: 6
41A delicious and healthy spring salad or all time summer salad with fresh green herbs
10 minPrep Time
10 minTotal Time
4 based on 2 review(s)
Ingredients
- 1 bunch kale, stemmed and finely chopped/shredded
- 1 green granny smith apple, peeled and thinly sliced
- 2 tablespoons freshly squeezed lemon or lime juice
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 4 leaves chadobeni or 4 sprigs cilantro, finely chopped
- 4 sprigs parsley, finely chopped
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 - 4 tablespoon dry cranberries
Method
- Toss all ingredients together in a large bowl wjfh the exception of the cranberry.. Massage and mix well with hands
- Set aside at room temperature for 30 minutes before serving to allow kale to soften up a bit.
- Just before serving, sprinkle the cranberry on top
- Enjoy!
Notes
You can also add 1 red bell pepper julienne, and 2 cups julienne or grated carrots to the salad.
You can substitute apple with a half ripe mango.
You can also cut your apple in thin half moons like you see in one of the images.
Nutrition
