Kale waldorf salad with buttermilk dressing

Name: Kale waldorf salad with buttermilk dressing
Total time: 30 min
Yield: Serves 8
Ingredients: 200g curly kale; 1 lemon juiced; 1 tsp sea salt; 3 stalks celery peeled with a potato peeler and cut into diagonal pieces; 2 red apples cut into thin wedges; 150g seedless green grapes halved; 50g pecans toasted; 125ml buttermilk; 3 tbsp greek yogurt; 1 clove garlic crushed; 1 tbsp white wine vinegar; finely chopped parsley to make 1 tbsp

Published: April 22, 2015 at 12:45 PM

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Serves 8

Easy

Total time: 30 mins

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This kale waldorf salad with buttermilk dressing is a clever update on a classic and with a good amount of crunch and tangy dressing, it makes for a really useful side dish

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Alternatives

Complete the dish

Try our kale waldorf salad, then check out our classic waldorf salad. Use up any leftover buttermilk to make our easy buttermilk pancakes.

Ingredients

Nutrition

200g curly kale
1 lemon

juiced
1 tsp sea salt
3 stalks celery

peeled with a potato peeler and cut into diagonal pieces
2 red apples

cut into thin wedges
150g seedless green grapes

halved
50g pecans

toasted
125ml buttermilk
3 tbsp greek yogurt
1 clove garlic

crushed
1 tbsp white wine vinegar
finely chopped parsley

to make 1 tbsp

Nutrition: per serving

kcal117
fat6.6g
saturates1.6g
carbs10.2g
fibre1.6g
protein3.4g
salt0.7g

Method

step 1

Strip the leaves from the kale and discard any tough stalks. Wash really well then dry in a clean tea towel or with kitchen roll. Put the kale in a bowl with the lemon juice and 1 tsp sea salt. Using your hands, rub the lemon and salt into the leaves (this will help tenderise the kale).
step 2

Add the celery, apples and grapes and toss it all together, then leave for 10 minutes while you prep all the other ingredients.
step 3

Mix the dressing ingredients and season. Add to the kale bowl and toss again. Pile the salad onto a platter, top with the pecans and serve.

Try one of our other healthy low fat recipes here...

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