Kale Waldorf Salad Recipe with Buttermilk Dressing served in a large white bowl

Kale waldorf salad with buttermilk dressing

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

30 minutes
serves 8
Easy

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

April 22, 2015 at 12:45 pm

Ingredients

curly kale 200g
lemon 1, juiced
sea salt 1 tsp
celery 3 stalks, peeled with a potato peeler and cut into diagonal pieces
red apples 2, cut into thin wedges
seedless green grapes 150g, halved
pecans 50g, toasted
buttermilk 125ml
greek yogurt 3 tbsp
garlic 1 clove, crushed
white wine vinegar 1 tbsp
parsley finely chopped, 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.