How to Make Creamy Kale Salad with Apple and Beets

Erik — Mon, 25 Jul 2011 20:24:07 +0000

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

Directions

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.

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.

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How to Make Creamy Kale Salad with Apple and Beets