Featured Recipe- Kale and Apple Salad
For this weeks Featured Recipe I wanted a fresh and delicious salad. We all need our fresh vegetables and fruits every day and I am always searching for a tasty recipe. I love salads and my new best friend is Kale, it’s packed full of vital nutrients and whether you eat it cooked or raw your body will thank you for it. This salad is a meal in itself, think about it, kale, apples, cabbage,fennel, wild rice a delicious citrusy dressing, your taste buds will do the dance of joy. I love this salad on it’s own, but it can accompany a protein also, there are so many different things you can add to this if you want, some grilled chicken or tofu would be fantastic. I am making this salad again with some Himalayan Red Rice instead of wild rice, quinoa would also be a wonderful addition. Try it in pita bread and take it to work or school. The possibilities are endless. Check out Hannah’s beautiful blog Blue Kale Road, its packed full of healthful delicious recipes that are family friendly and in my opinion are a celebration of fresh, natural foods.
Kale and Apple Salad
Inspired by PCC’s Emerald City Salad
1/4 – 1/2 cup lemon juice (depending upon taste and amount of kale)
1/4 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1 clove garlic, minced
1/2 large crisp apple, diced (my favorite variety is honeycrisp)
3/4 cup fennel, thinly sliced and chopped
1 cup red cabbage, chopped
1/2 cup parsley, chopped
1 bunch organic kale (lacinato or curly green – I like to use a combination of both), ribs removed and finely chopped
1 cup cooked wild rice
Whisk 1/2 cup lemon juice, olive oil, garlic and salt in a large bowl. Add remaining ingredients to the bowl and toss (use your hands – it’s fun and will distribute the dressing more evenly). Taste for additional lemon juice, salt or pepper and add as desired.
The salad can be made a couple of hours ahead and chilled.