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


  • 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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating