This raw kale salad is a real treat for the taste buds. Antioxidant-rich kale is even better for you when eaten raw. Thin strips are softened in a light mustard and honey dressing, then tossed with the savory-sweet blend of apple, lemon and candied walnuts.
It’s so easy to make and you will love it!
Salad Note: If you don’t have walnuts, use sunflower seeds, cashews and pecans. I have used all 3 – seriously yummy!
Candied Walnuts Note: Turn the oven to 190 c fan / 380 f . Make extra nuts and pop them a jar when cooled for snacking – I promise you they are divine.
Ingredients for the salad
A bag of Kale (stalks taken off)
A large handful of halved Walnuts (extra for snacking!)
2 freshly squeezed lemons
2 tbsp. Maple syrup (use more if you like it sweeter)
4 tbsp. Rice syrup
Pinch pink salt
4 tbsp. Extra virgin Olive Oil
2 tbsp. Raw Apple Cider Vinegar (it doesn’t have to be raw)
1 tbsp. Mustard
4 or so tbsp. Rice Syrup (honey or maple syrup would also be lovely)
Pinch of Salt (I use pink himalayan salt)