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Ingredient
Kale, Apple & Almond Salad
Introduce
Chef :
Hiroko ListonKale, Apple & Almond Salad
The Kale in my veggie garden, which I sowed the seeds eleven months ago, is now finally close to the end of season. I have created several new Kale recipes this season and this is one of the best. I am quite sure many children who hate Kale would enjoy this salad.
Ingredient
Food ration :
4 servings
150-160 g
Kale Leaves
2 tablespoons
Japanese Mayonnaise
1 tablespoon
Lemon Juice OR White Wine Vinegar
2 teaspoons
Sugar
Cooking instructions
* Step 1
Remove thick hard stems from Kale. Cut the leaves about 7 to 8mm width.
* Step 2
Boil a kettle of water. Place the Kale leaves in a colander or a large strainer, and pour the boiled hot water carefully over the leaves evenly. This will reduce the volume of the leaves and remove the unpleasant smell as the hot water cooks the leaves.
* Step 3
Pour cold water over to stop cooking further, drain and squeeze to remove excess water.
* Step 4
Cut Apples half in half, making quarters. Remove the core, then slice. Chop up the Roasted Almonds very coarsely.
* Step 5
Make the dressing by mixing Mayonnaise, Lemon Juice (OR Vinegar) and Sugar in a small bowl.
* Step 6
Place Kale, Apples and Almonds in a large bowl, add Salt & Pepper and the dressing. Mix and combine well.
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10 Pieces Of Expert Nutrition Advice
1. Start Small
2. Fill Your Plate With Beans and Leafy Greens
3. Focus on Adding—Not Subtracting
4. Taste the Rainbow
5. Prioritize Potassium
6. Eat More Plants
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8. Try the Mediterranean Diet
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