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How to Make Creamy Kale Salad with Apple and Beets

Kale Salad with Apple and Beet

The “creaminess” in this recipe comes from the avocado, mustard, and walnuts. It offsets the firm bitterness of the raw kale. The apple gives it some sweetness. All in all it’s very well balanced, very nutritious, and a cinch to make.

Creamy Kale Salad with Apple and Beets

Makes 2-4 servings

Amount Ingredient Preparation Where we bought it
(* Union Sq. Greenmarket)
1 bunch Kale Stems removed, chopped into large pieces Norwich Meadows Farm *
1 Small beet Peeled and sliced into thin half-rounds Paffenroth Gardens *
1 Sweet, crisp apple Core removed, sliced into thin wedges Breezy Hill Orchard *
1 Ripe avocado Cut in half, seed removed and skinned
0.5 cup Chopped walnuts Toasted
2 tsp Dijon mustard
2 TBsp White wine vinegar
3 TBsp Walnut oil Or extra virgin olive oil
To taste Kosher salt
To taste Black pepper Freshly ground


  1. Using a food processor, combine the avocado, vinegar, dijon mustard, and oil. Pulse until it is smooth, although it will remain thick. Season with salt and pepper.
  2. Place the kale, beet slices, apple wedges, and walnut pieces in a large bowl and toss to combine. Add the avocado dressing as well as additional salt and pepper, if desired. Toss and let sit for a few minutes to marinate. Plate and serve.

Kale Salad with Apple and Beet

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