At the risk of entering “fusion cuisine” territory, I recently combined two different salad recipes* and was delighted with the results.
This salad brings the satisfying crunch of apples and sugar snap peas to a trusted base kale salad recipe, rewarding in every way: taste, texture, flavor, and nourishment.
Pairs well with your favorite protein, and, as always, tastes great the next day… you’ll be thankful for the leftovers!
*Get the inspiration here: Farro & Apple Salad, The Perfect Anytime Salad
Ingredients:
- 8 large Lacinato kale leaves
- 1-1/2 cups sugar snap peas, chopped
- 1 Cosmic crisp apple, thinly sliced
- 3 tablespoons diced chives
- 1/2 cup Pecorino cheese, shaved
- 1/2 cup walnuts, chopped
- 3-4 Medjool dates, pitted and chopped
- 2 tablespoons extra-virgin olive oil
- Apple Cider Vinegar Dressing: extra-virgin olive oil, apple cider vinegar, mustard, honey, salt & freshly ground black pepper
- Sea salt & freshly ground black pepper to taste
Method:
- Remove stems, slice kale into very thin ribbons, put into large bowl.
- Drizzle in extra-virgin olive oil and massage kale mixture with your hands to soften the leaves until they glisten.
- Add chives, salt and pepper, toss to thoroughly combine.
- Add sugar snap peas, apple, Pecorino cheese, walnuts and dates, toss together.
- Add Apple Cider Vinegar Dressing and toss thoroughly.
- Add additional salt and pepper to taste.
- Plate as side salad, top with protein, or save in fridge for next day.
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👉 For more tasty, impromptu meal ideas, visit the MenopauseMenu Recipes blog, The Menopause Menu book, and our Pinterest page.