Kale and Apple Salad

Kale-Apple-Salad

Photography by: Savannah Wishart Photography

 

Serves 4

Can I let you in on a little secret? I’m not a big fan of cooked kale. I know, I know – it’s super healthy! A nutritional powerhouse! But I just don’t love the flavor. I’ve managed to chop it into soups and I can handle that, but a big pile of steamed kale on my plate? A big NO THANK YOU! While dining at the incredible Departure restaurant in Portland, OR, the super talented Chef Gregory Gourdette presented us with a fresh kale salad. Wait, what?! I thought kale could only be cooked? Too tough to eat raw, I was told. But no, let me tell you, this salad was incredible! So I went right home and made my own version, which has become a summertime favorite in my household. Thanks Chef Gregory!

Salad

4 C chopped kale
6 slices bacon, chopped and cooked until slightly crisp
1/2 C sliced white button mushrooms
1/3 C diced red onion
1/2 C chopped apple (sweet red apple such as braeburn, pink lady or fuji)

Dressing

1/2 C mayonaise 
1 clove garlic, finely minced
1TBSP coconut aminos (or GF Tamari Soy Sauce)
1 TBSP fresh lime juice
2 tsp apple cider vinegar
2 TBSP olive oil
zest of 1 lime

  1. In a large bowl, toss salad ingredients to combine.
  2. Place all dressing ingredients into a jar with a tight fitting lid. Shake vigorously until fully combined. Pour dressing over salad and toss to coat. Serve!

Recipe Option #2:

  1. Omit bacon and use chopped prosciutto instead.
  2. Omit apple and use chopped pear instead.
  3. Omit apple cider vinegar and use balsamic vinegar instead.
Kale and Apple Salad
Serves 4
Can I let you in on a little secret? I’m not a big fan of cooked kale. I know, I know - it’s super healthy! A nutritional powerhouse! But I just don’t love the flavor. I’ve managed to chop it into soups and I can handle that, but a big pile of steamed kale on my plate? A big NO THANK YOU! While dining at the incredible Departure restaurant in Portland, OR, the super talented Chef Gregory Gourdette presented us with a fresh kale salad. Wait, what?! I thought kale could only be cooked? Too tough to eat raw, I was told. But no, let me tell you, this salad was incredible! So I went right home and made my own version, which has become a summertime favorite in my household. Thanks Chef Gregory!
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Salad
  1. 4 C chopped kale
  2. 6 slices bacon, chopped and cooked until slightly crisp
  3. 1/2 C sliced white button mushrooms
  4. 1/3 C diced red onion
  5. 1/2 C chopped apple (sweet red apple such as braeburn, pink lady or fuji)
Dressing
  1. 1/2 C mayonaise
  2. 1 clove garlic, finely minced
  3. 1TBSP coconut aminos (or GF Tamari Soy Sauce)
  4. 1 TBSP fresh lime juice
  5. 2 tsp apple cider vinegar
  6. 2 TBSP olive oil
  7. zest of 1 lime
Instructions
  1. In a large bowl, toss salad ingredients to combine.
  2. Place all dressing ingredients into a jar with a tight fitting lid. Shake vigorously until fully combined. Pour dressing over salad and toss to coat. Serve!
Recipe Option #2
  1. Omit bacon and use chopped prosciutto instead.
  2. Omit apple and use chopped pear instead.
  3. Omit apple cider vinegar and use balsamic vinegar instead.
The Healthy GF Life http://thehealthygflife.com/

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