When I buy kale, I start dreaming about all the meals and green smoothies I’ll be able to make. There’s only so much I can make with one bunch of kale though, and I don’t buy more than one bunch for fear of wasting it. This time, I went for an apple kale salad.
This salad is wonderful for so many reasons. It’s detox friendly, especially if you use organic raw unfiltered apple cider vinegar and fresh lemon juice. It’s high in iron and other essential nutrients. It’s easy to make on a student budget. It’s filling. And most importantly, it’s tasty.
Apples are the #1 item on the Dirty Dozen list, and kale is about to make its way onto the list (update 03/31/16: kale is on the 2015 list). If you don’t know what I’m talking about, I suggest you have a look at this. While this is the US version, it’s not very different from what you should expect in Canada. If you can use organic apples and kale, I highly recommend it. If not, wash your kale really well and peel your apple.
Apple Kale Salad
About 6 large leaves of kale
1 granny smith apple
Pumpkin or sunflower seeds to taste (I used about a handful)
1 tbsp lemon juice
1 tbsp olive oil
1 tbsp dijon mustard
1 tbsp maple syrup
1 tsp raw apple cider vinegar
Cut up the kale leaves, removing the ribs. In a small bowl, mix the wet ingredients together. Cut up the apple into bite sizes when you’re ready to pour the dressing on the salad. The lemon in the dressing will stop the apples from darkening. Sprinkle seeds and toss well. The kale leaves will soften up a bit after a few minutes. Serve right away.