Unlike most salads, this one is still excellent the next day! The kale holds up really well and the vinegar keeps the apples fresh, so any leftovers are perfect for lunch.
Ingredients
- 3/4 teaspoon Himalayan pink salt, or to taste
- 1 bunch kale, stems removed and leaves finely chopped (I like to use Italian or lacinato kale for this recipe but any kind will work)
- 2 apples, diced or shredded (a nice crunchy apple like Honeycrisp or Fuji)
- 1/4 cup olive oil
- 2 tablespoons raw apple cider vinegar
- 1/3 cup dried cranberries
- 1/4 cup raw pumpkin seeds (I like to saute them in a little coconut oil with salt and cayenne pepper to add a little kick & crunch)
- freshly ground pepper to taste
Directions
- Massage salt into kale in a large bowl until kale is slightly softened, about 2 minutes.
- Gently toss apples, olive oil, cranberries, sunflower seeds, pepper and vinegar into kale until salad is evenly mixed.
- Refrigerate any leftovers and serve the next day.
I just had this for lunch today and it was fantastic. Thanks for sharing the recipe!
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Like!! Thank you for publishing this awesome article.
This is so healthy but still delicious! I ate it for dinner and had leftovers for lunch today. I think it tasted even better today.
It is so good to find a healthy recipe that tastes so good. I will make this often.