Jan. 11, 2021

Honeycrisp Raw Kale Salad

Yield: 2-4 servings

Skill level: Easy


For dressing:

  • 4 tablespoons fresh squeezed lemon juice
  • 2 tablespoons olive oil
  • 2 tablespoons pure maple syrup
  • 1 shallot, finely minced
  • 1 tablespoon fresh ginger, finely minced
  • Salt, to taste

For salad:

  • 2 bunches Tuscan kale, stemmed and chopped
  • 2 organic Honeycrisp apples, cored and chopped
  • 1 medium raw beet, peeled and trimmed, very thinly sliced
  • 1 large avocado, peeled, pitted and sliced
  • 3/4 cup raw shelled pumpkin seeds


  • Prepare dressing by combining all of the ingredients in a jar with tight-fitting lid. Shake well until combined. Allow to stand for a few minutes to allow flavors to blend while preparing salad.
  • Place stemmed and chopped kale in a large mixing bowl. Gently squeeze and massage the kale by hand to soften it a bit. Transfer to a large platter or shallow bowl.
  • Arrange the organic honey crisp apples, beet, avocado, and shelled pumpkin seeds over the kale. Drizzle with the dressing and serve immediately.

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