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Kale salad

updated

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Ingredients for 2 servings:

  • 300 g kale
  • 1 apple
  • 100 g nuts or nut-cranberry mix
  • ½ lemon(s), juice

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

Low carb, light and ideal for fasting

Wash the kale and tear it into bite-sized pieces. Be careful of the stems, they can be very hard and inedible, so it’s best to remove them. Then bring the kale to a boil with a little water in a sealed saucepan and simmer for about 5 minutes. Meanwhile, wash the apple and cut it into small pieces. Set aside the nuts and cranberries. Any type of nut will do, but I like almonds and cranberries best. Finally, drain the kale and rinse briefly with cold water. Squeeze the leaves lightly and place them in a bowl. Squeeze a few drops of lemon juice over the leaves and massage it briefly into the leaves. Then add the apple and the nut mixture and stir through.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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