GOOD BITES
Summer Kale Salad
by Donavan Beckford & Son
Ingredients:
- 1 bunch of kale, loose
- 1 Fuji apple or apple of choice
- 1 small orange navel, peeled and seeded
- ½ cup Thompson seedless raisins, white or dark
- ¼ cup raw nuts, pecans or walnuts, chopped
- 2-3 carrots, roughly shredded
- 2 cups grapes sliced in half or blueberries
- 1 TBSP extra virgin cold press olive oil
- 1 TBSP red wine vinegar
- ¼ - ½ of an onion or one stalk green onion/scallion, optional
Organic ingredients are the preferred choice for the above recipe; however, non-organic ingredients will also work.
Technique:
Rinse kale and chop into small pieces. Peel, seed, and dice apples into small chunks. Peel and shred carrots. Cut grapes in half or quarters. Peel orange and remove seeds. Cut orange into small sections. If using onion, chop into small pieces. Combine the kale and remaining vegetables in a large salad bowl. In a small bowl, combine olive oil, red wine vinegar and salt and pepper and 1 teaspoon raw honey. Whisk together. Pour over the salad and toss. Sprinkle nuts on top and toss once again.