The South Arm Older Adults Community Kitchen made a Raw Baby Kale Salad with Apples, Sunflower Seeds, and Lemon Dijon Vinaigrette as a side dish to serve along with the Greek Bean Soup, Fassolada.
Adding seeds to salad is a great way to add proteins to our diet.
- 5 oz. mixed baby kale leaves (or use Red Russian Kale leaves, chopped)’
- 1 large apple (like Honeycrisp)
- 1/4 cup dry-roasted sunflower seeds
- 2 teaspoons freshly squeezed lemon juice
- 2 teaspoons Dijon mustard
- 2 teaspoons honey (or Agave nectar)
- 1 teaspoon white balsamic vinegar (or any mild white vinegar)
- 2 tablespoons + 1 teaspoon extra virgin olive oil
- If you can’t find the mixed baby kale leaves, Michelle highly recommend Red Russian Kale for this salad instead of other kale varieties. If using Red Kake, cut away the rib in each leaf and chop the kale into bite-sized pieces. The baby kale does not need to be chopped. Whichever kale you use, if it is even a little bit wilted, you can crisp it in a salad spinner with very cold water and then spin dry (or with paper towels, until it’s very dry).
- To make the dressing, mix together the white balsamic vinegar, lemon juice, Dijon mustard, and sweetener and then whisk in the olive oil.
- Core the apple, cut into slices, and cut each slice into chunks. Put apple pieces in a small bowl and toss with about half the dressing, making sure each piece of the apple is coated with dressing.
- Put the kale into a bowl large enough to hold all the salad, add the rest of the dressing and toss to coat. (If you don’t like much dressing, you may not need to use all). Add the apples coated with dressing and sunflower seeds and toss again.