KALE SALAD WITH APPLES & CHEDDAR
A quick weeknight salad recipe. We added shredded baked chicken for some extra protein, but you could also add things like quinoa, tofu, or other protein sources!
Ingredients
4 cups very finely chopped or slivered curly kale or Russian kale (about 6 ounces on the stem, or half of a ¾-pound bunch, stemmed and washed in two rinses of water)
2 tablespoons coarsely chopped toasted almonds
1 apple, sweet, like a Fuji, or a sweet-tart, like a Gala, Braeburn or Pink Lady, cored and cut in ¼-inch dice
1 ounce sharp Cheddar cheese, cut in ¼-inch dice
2 tablespoons fresh lemon juice
Salt to taste
1 very small garlic clove, puréed
5 tablespoons extra virgin olive oil
2 tablespoons freshly grated Parmesan
Some shredded rotisserie chicken, baked skinless chicken thighs or breasts, quinoa, tofu, or roasted chickpeas if you want some added protein
Prep
Combine the kale, almonds, apple and Cheddar in a large bowl. (Combine chicken as well, if using).
Whisk together the lemon juice, salt, garlic and olive oil. Add to the salad, and toss well. Sprinkle the Parmesan over the top, and serve.
Tip
Advance preparation: Toss this salad with the dressing about 15 minutes before serving. The kale will soften in the dressing.