This apple kale salad changed my relationship with kale. I’ve never been a huge fan. I think that’s mainly because growing up the only kale I was ever given was cooked. Wet, limp, mushy kale. I know I’m not alone when I say that’s a hard pass.
I know, I know—but it’s super healthy, it’s a nutritional powerhouse! It’s packed with potassium, antioxidants, fiber, vitamin K, and vitamin C! (It’s now actually one of our top 10 foods for vitamin C.) While all that may be true, I just don’t love the flavor when it’s cooked and couldn’t bring myself to eat it. About the best I could do was work it in by chopping it into soups or maybe a stir-fry, but a big pile of steamed kale on my plate? Absolutely not. There’s not enough butter in the world to make that happen.
Then, years ago while dining at the incredible Departure restaurant in Portland, OR, the super-talented Chef Gregory Gourdette presented us with a fresh kale salad. Wait, what?! I thought kale could only be cooked? I had always been told it was too tough to eat raw. You know what? I had heard wrong. That salad was so incredible I went right home and made my own version and it’s been a go-to for us ever since. I hope you enjoy this kale apple salad as much as we do.
Thanks for the motivation Chef Gregory!
Kale and Apple Salad
- 4 cups chopped kale
- 6 slices bacon chopped and cooked until slightly crisp
- 1/2 cup sliced white button mushrooms
- 1/3 cup diced red onion
- 1/2 cup chopped apple (sweet red apple such as braeburn, pink lady, or fuji)
- 1/2 cup mayo
- 1 clove garlic finely minced
- 1 TBSP coconut aminos
- 1 TBSP fresh lime juice
- 2 tsp apple cider vinegar
- 2 TBSP olive oil
- zest of 1 lime
- In a large bowl, toss salad ingredients to combine.
- Place all dressing ingredients into a jar with a tight fitting lid. Shake vigorously until fully combined. Pour dressing over salad and toss to coat. Serve!
- Use chopped prosciutto instead of bacon.
- Use chopped pear in place of the apple.
- Use balsamic vinegar instead of apple cider vinegar.