Spring Fruit & Kale Salad

Throw together a new favorite salad.



Mollie Snider shares her kale salad recipe.



Massaged Kale Salad with Radish, Apple, Avocado, and Roasted Sunflower Seeds
1 bunch kale
1 teaspoon salt, divided
4 tablespoons honey
3 tablespoons fresh lemon juice (about 1 lemon)
1 tablespoon freshly grated ginger
1 apples, cored and cubed
4-6 radishes sliced
1 avocado, pitted and sliced
½ cup sunflower seeds, roasted
Pepper, to taste

Preheat the oven to 350° degrees. Place the sunflower seed on a baking sheet and bake until lightly toasted, about 8-10 minutes. Remove from oven and transfer to a plate to cool until needed.



Cut kale crosswise in 1/4 –inch pieces including rib. Rinse in cold water and spin to remove excess water. Place kale in a large bowl and sprinkle with ½ teaspoon of salt. Begin to massage the salted kale vigorously until the kale softens and the leaf’s natural moisture begins to release and wilt. Taste, add more salt as needed and continue massaging until moist and tender.



In a small bowl whisk together the lemon juice, honey, ginger. Set aside until needed.



Slice the apple, radishes, and avocado. Add to the massaged kale. Dress with the lemon juice mixture, season with fresh cracked pepper and gently toss.



Garnish with the toasted sunflower seeds and serve immediately.



Serves 4



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