Kale waldorf salad with buttermilk dressing
- Preparation and cooking time
- Total time
- Easy
- 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
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.
