Apple Kale Salad with Lemon Poppy Seed Vinaigrette
Back to Recipes & MoreIngredients
- 1 bunch lacinato kale (also called dinosaur kale)
- 1 green apple, cored & chopped
- 1/3 cup (36 g) raisins
- 1/4 cup (35 g) toasted sunflower seeds
- 1 clove garlic, minced
- 3 tbsp chopped shallots
- Juice of 3 lemons
- 1/4 cup (50 g) Redpath® Granulated Sugar
- 1/2 tsp (2 g) mustard
- 3/4 cup (175 ml) olive oil
- 1 tbsp (9 g) poppy seeds
- salt & pepper to taste
Instructions
Step 1
Place all the dressing ingredients, except for the poppy seeds, in a blender and blend on high until well combined.
Step 2
Stir in poppy seeds and season with salt and pepper to taste. Store in an airtight container in the fridge for up to a month.
Step 1
Wash and dry the kale, then remove the ribs. Cut the leaves into thin, small pieces.
Step 2
Place the chopped kale into a large bowl and genorously drizzle the poppyseed dressing over top. Then, using your hands, gently massage the dressing into the kale leaves. Add more dressing if you so desire, then place the dressed kale in the fridge to marinate for at least half an hour. This will help to soften the kale and reduce its bitterness.
Step 3
When the kale is ready, remove from the fridge and toss in the chopped apple, raisins, and toasted sunflower seeds. Serve immediately.
