I thought I had tried every version of kale salad on the planet until I stopped at a health food store that was new to me. They had a fantastic variety of homemade side and main dishes, but only one vegan option (unfortunately!). It was a kale salad with dried fruits and a citrus dressing. Of course I took a container home and couldn’t believe how fresh and clean it tasted. I immediately started experimenting with various fruits and came up with this recipe that has become a favorite. It’s best if served well chilled.
You might also like baba ganoush with red pepper coulis.
Kale Salad with Apricots & Cherries
Prep
Total
Yield 4 servings
Ingredients
- 8 cups rinsed and chopped fresh kale
- 12 fresh or dried unsweetened apricots
- 2 cups fresh or frozen and thawed cherries
- 1/2 cup fresh orange juice
- 1 tablespoon walnut or avocado oil
Instructions
If you are using fresh apricots, halve them, remove the pit and stem and cut into dice. If using dried apricots, cover them with water 2" deep and simmer for about 20 minutes until the apricots are plump and soft. Remove the apricots from the water and let cool.
If you are using fresh cherries, pit the cherries. If you are using frozen, thaw and check for pits.
Sprinkle the kale with the oil and mix well with your hands for about a minute. Add the cherries, the apricots, the orange juice and mix well. Let the salad rest for at least 15 minutes and mix again. Serve chilled.
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