Sabu's Purple Kale Salad

By • May 16, 2017 5 Comments

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Serves 2 - 4

  • 2 bunches purple kale
  • 2 gala apples
  • 1/4 cup toasted pecans
  • 1/4 cup olive oil
  • 2 lemons
  • 1 lemon for lemon zest
  • 1.5 tablespoons apple cider vinegar
  • 1/2 tablespoon maple syrup
  • 1 teaspoon freshly-ground black pepper
  • 1 pinch salt
  1. Mix the apple cider vinegar, maple syrup, pepper and olive oil.
  2. Using a grater, zest the lemon into the bowl.
  3. De-stem the kale leaves and tear into small pieces over the bowl. Massage kale for 5 minutes. (Yes, literally.)
  4. Add the olive oil.
  5. Cut the apple into quarters and then thinly slice the quarters and add into the bowl.
  6. Add in toasted pecans, salting to taste.

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