Kale waldorf salad with buttermilk dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
- 200g curly kale
- 1 lemonjuiced
- 1 tsp sea salt
- 3 stalks celerypeeled with a potato peeler and cut into diagonal pieces
- 2 red applescut into thin wedges
- 150g seedless green grapeshalved
- 50g pecanstoasted
- 125ml buttermilk
- 3 tbsp greek yogurt
- 1 clove garliccrushed
- 1 tbsp white wine vinegar
- finely chopped parsleyto 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.
