Description
A vibrant and nourishing salad that perfectly balances deep, earthy kale with the bright sweetness of fresh raspberries and crisp apples. This refreshing dish is anchored by a zesty, homemade lemon-honey dressing and a crunch of toasted walnuts. It is an ideal, nutrient-dense choice for a healthy lunch or a sophisticated side dish that takes only fifteen minutes to assemble.
Ingredients
4 cups kale, stems removed and leaves thinly sliced
1 cup fresh raspberries
1 medium Honeycrisp or Pink Lady apple, cored and sliced
1/3 cup walnuts, toasted and roughly chopped
3 tablespoons extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
1/4 teaspoon sea salt
1/8 teaspoon black pepper
Instructions
In a large bowl, place the thinly sliced kale and drizzle with a teaspoon of olive oil; massage with your hands for 2-3 minutes until the leaves become soft and tender.
In a small jar or bowl, whisk together the remaining olive oil, lemon juice, honey, sea salt, and black pepper until well combined.
Add the sliced apples and fresh raspberries to the bowl with the massaged kale.
Pour the prepared lemon dressing over the salad and toss gently to coat evenly.
Top with the toasted walnuts just before serving to ensure maximum crunch.
Notes
Ensure you massage the kale thoroughly, as this removes the bitterness and tough texture. For a vegan version, substitute the honey with pure maple syrup. Store leftover dressing in the refrigerator for up to one week.