Author Notes
At The Suppers Programs, we prepare and eat whole foods together, while working a program that acknowledges that how you feel is data and you are competent enough to find the best path to vibrant wellness. One of our members, Eve, offered this recipe and we love it because it's so adaptable (and because it includes Queen Kale). Optional variations to add: Grilled chicken, Chopped avocado, Different toasted nuts or seeds, Fresh Pomegranate Seeds in lieu of dried fruit —Audelle
Ingredients
- Salad
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2 bunches
freshest possible kale
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1 teaspoon
salt for rubbing
-
2
green apples, cored and chopped
-
1/2 cup
dried cranberries
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1/2 -1 cups
toasted pecans
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1 cup
chopped celery
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1 cup
chopped fennel
- Dressing
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3/4 cup
olive oil (or less)
-
1/3 cup
white balsamic or apple cider vinegar (or less)
-
2 drops
stevia (optional)
-
salt and pepper to taste
Directions
-
Wash and drain kale. Tear it bite size pieces.
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Sprinkle on salt and drizzle of olive oil, and gently rub kale with your bare hands to break down and release brilliant color. Taste it. If too much salt, rinse off partially.
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Combine kale, celery, apples, fennel, dried cranberries, and pecans. Toss with vinaigrette.
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