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

Kale waldorf salad with buttermilk dressing

Published: April 22, 2015 at 12:45 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

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

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

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