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Recipe: Crunchy Kale Salad

Photography by Olivia McCoy

Photography by Olivia McCoy

One of Mary Hart’s favorite lunches is this simple and delicious salad. Swap the fruit and nuts for any variety you prefer. For dinner, she recommends pairing the salad with a grilled salmon fillet.

Crunchy Kale Salad

Serves 4

1  bunch Tuscan kale
1 large apple
4 cup dried cranberries
4 cup toasted hazel nuts
4 cup sliced almonds
2  Tbsp. lemon juice
1  tsp. mustard
4  cup olive oil

Trim stems and thick ribs from kale leaves. Finely chop leaves (the smaller the pieces, the easier the salad will be to eat). Core and chop the apple. Toss the kale, apple, cranberries and nuts in a large bowl. In a small bowl, whisk the lemon juice and the mustard together. Slowly stream in olive oil while whisking (or beating with a fork) to form the vinaigrette. Toss salad with the dressing. Enjoy!

NUTRITIONAL INFO: 224 CALORIES, 13G FAT, 6G PROTEIN, 27G CARBS, 76MG SODIUM