Simple Kale Salad
A simple kale salad topped with sliced apples and toasted hazelnuts. Make the oil-free dressing right in the same bowl!
kale, kale salad, vegan kale salad, vegan salad
raw hazelnuts (Filberts)
large apple (any variety)
bunches kale (any variety)
Preheat oven to 350 degrees.
Slice apple thinly and soak the slices in cold, salted water.
Place the hazelnuts on a baking sheet and place in the oven for 10 minutes. Check on them occasionally to make sure they do not burn.
Wash the kale in cool water, then dry it thoroughly with a kitchen towel and chop into bite-size pieces.
Place the kale in a large bowl along with the maple syrup, avocado, and lemon juice.
Massage the kale until the avocado disappears and all of the pieces are throughly coated and slightly wilted. Season with salt to taste.
Once the hazelnuts are cool, rub the skins off with paper towels or a kitchen towel. It's ok if not all of the skins come off.
Plate the salad and top with the hazelnuts and apple slices.
This salad keeps well in the refrigerator for up to three days.