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Simple Kale Salad
A simple kale salad topped with sliced apples and toasted hazelnuts. Make the oil-free dressing right in the same bowl!
Course
Salad
Prep Time
15
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
-6 salads
Author
Beth Hornback
Ingredients
1
cup
raw hazelnuts
Filberts
1
large apple
any variety
2
bunches kale
any variety
1
T
. maple syrup
1
large avocado
2
lemons
juiced
pinch of salt
Instructions
Preheat oven to 350 degrees.
Slice apple thinly and soak the slices in cold, salted water.
Place the hazelnuts on a baking sheet and place in the oven for 10 minutes. Check on them occasionally to make sure they do not burn.
Wash the kale in cool water, then dry it thoroughly with a kitchen towel and chop into bite-size pieces.
Place the kale in a large bowl along with the maple syrup, avocado, and lemon juice.
Massage the kale until the avocado disappears and all of the pieces are throughly coated and slightly wilted. Season with salt to taste.
Once the hazelnuts are cool, rub the skins off with paper towels or a kitchen towel. It's ok if not all of the skins come off.
Plate the salad and top with the hazelnuts and apple slices.
Notes
This salad keeps well in the refrigerator for up to three days.