This salad is a take on the classic massaged kale salad. We chose to take it in a more fall-like direction with the addition of thyme and walnuts, but you could certainly use any of your favorite herbs and nuts. Walnuts happen to be a favorite around here.
1 large head kale, stalks removed and thinly sliced
1⁄2 head Swiss chard, stalks removed and thinly sliced
1–2 tablespoons olive oil or walnut oil
1 tablespoon apple cider vinegar
1 lemon, juiced
Pinch of salt
1 apple (preferably gala), cored and chopped or shaved on mandolin
1 cup Inca berries or golden raisins, chopped
1⁄2 cup walnuts, coarsely chopped
2 tablespoons fresh thyme
1⁄2 tablespoon olive oil or walnut oil
1⁄4 teaspoon sea salt
Freshly ground pepper, to taste
Salad—Massage kale and Swiss chard with olive oil, vinegar, lemon juice,
and salt to break down the fibers. Once the salad is wilted, toss in apple and Inca berries. Walnuts—Toss walnuts with thyme, oil, salt, and pepper. Assembly—Toss walnuts with salad. Season with salt and pepper, to taste. Garnish with fresh thyme and walnuts, if desired.
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