This light and fresh salad is a great way to get your daily serving of greens. The apples and pecans add just enough crunch, while the light citrus dressing brightens up the flavor.
Recipe makes 2-4 side salads
WHAT YOU’LL NEED
- 1 large head of kale
- 2 teaspoons of lemon juice
- 1/4 teaspoons Himalayan pink salt
- 20 toasted chopped pecans
- 1 diced green or red apple
- 1/4 cup orange juice
- 4 oz thumb of peeled ginger
- 1 tablespoon of honey
- 2 tablespoons of toasted sesame seed oil
- 1/4 teaspoons of fennel seeds (optional)
- salt, to taste
Rinse kale, and remove the stem from the leaves, rip the leaves into small pieces. In a large bowl, massage kale leaves with lemon juice and Himalayan salt for 2-3 minutes. This will break down the cell walls of the kale making it softer and easier to digest. Next, mix the chopped green apple and toasted pecans into the salad.
To make the dressing simply blend together the orange juice, ginger, and honey in blender or food processor for a few seconds until smooth. Then turn the blender to a lower speed and slowly pour the sesame oil in a continuous stream and add fennel seeds, if desired. Season with salt, to taste.
Lastly, mix dressing into the salad and enjoy!