Easy Kale Salad with Apples and Cheese

Easy kale salad sweetened with fresh apples and a zesty citrus dressing... Summer is all about salad! This healthy mix of kale, cheese, apples and almonds... drizzled with a yummy lemon dressing... is the perfect side for your BBQ dinner or lunch!

Easy Kale Salad with Apples and Cheese

Yield: 4 side salads or 2 – 3 entrée portions

Ingredients:

4 – 5 cups chopped kale, ~ 3/4 pound
1 tablespoon olive oil
1/4 cup red onion, finely diced
1 stalk celery, diced
1 Gala or Honey Crisp Apple, cubed
1/3 cup almonds, slivered or sliced
1/3 cup cheddar or Colby Jack cheese, shredded
2 tablespoons parmesan cheese, grated
Dressing:
3 tablespoons lemon juice
2 cloves garlic, minced
2 teaspoons Dijon mustard
2 tablespoons olive oil
1/2 teaspoon kosher salt
1/8 teaspoon black pepper
2 – 3 tablespoons honey

Equipment needed:

Cutting board
Chef knife
Dry measuring cups
Measuring spoons
Small bowl or glass measuring cup
Small wire whisk or fork
Rubber spatula
Medium mixing or salad bowl
Salad tongs or serving spoons

Kale... a leafy, super food, full of nutrients and fiber! During the summer months, I seem to have a massive amount of homegrown kale! In the winter, it’s always on my grocery list... Why you might ask? Because kale is so good for you, makes a great salad and can be added to so many recipes! Add it to soups especially! Kale comes in a variety of leaf types… some are curly and some smooth, some leaves tougher than others. Doesn’t matter which you use… probably more about which you prefer! I use all varieties by themselves or add them with other greens in salads. The rich green color adds meal appeal too! Kale isn’t my hubby’s favorite green, but if I add other ingredients... especially lemon, he’s a fan! Massaged with oil, kale softens and glistens with appeal... So, grab your salad bowl and cutting board and let’s make salad!

Kale is a fairly fibrous green vegetable! Eating it raw requires you to massage it with olive oil to soften the leaves and increase its flavor. To prepare the kale, trim away the thick stems and thicker veins running through each leaf. Chop leaves into smaller, edible portions ~ 1 1/2 – 2 inches using a chef knife or kitchen shears. I find shears can chop quicker... right in the bowl too! Pour the olive oil on top and massage them with your fingers until all the leaves glisten. Set the chopped greens aside.

Second, make the dressing so the flavors have a chance to meld together. In a small bowl or glass measuring cup, place lemon juice, minced garlic, olive oil, mustard, seasonings and honey. Whisk ingredients together well, breaking up mustard and dissolving the honey into the lemon juice. Taste and adjust sweetness as needed. Set aside.

Last steps are to chop all the other ingredients and put it all together! Apples may brown a bit after chopping when exposed to the air. Lemon juice will prevent this from happening, so cube these right before adding to the greens. No need to peel them, as the peels add extra color and meal appeal. Dice the onions and celery and assemble all the other ingredients. Place all the ingredients in the bowl with the kale. Aren’t the colors fabulous? just wait…

Almost finished! Using a rubber spatula or salad tongs, mix up the salad ingredients, except for the parmesan cheese and dressing, until well dispersed into the greens. Lastly, sprinkle over the parmesan and drizzle on the dressing. Continue folding the ingredients until everything is mixed well and shiny with dressing.

Your salad is ready!! I often place it in the refrigerator for a few minutes before serving. If you prefer your kale a bit softer, make the salad a few hours before your meal, cover and refrigerate until you are ready to eat! Such a simple recipe and so good for you too... not to mention TASTY... Enjoy!!