- In a small bowl, whisk together extra-virgin olive oil and apple cider vinegar. Add garlic and sea salt. Set aside.
- In a large bowl, combine kale and remaining salad ingredients.
- Toss salad with dressing.
- Enjoy right away or refrigerate for a few hours. Consume within 24 hours for maximum nutrition and crunch!
This salad serves 4 to 6 people depending on how hungry you are, or two people as a main. I recommend you enjoy this salad with some Sweet Potato Wedges and the Roast Chicken Thighs with Dijon Marmalade ! Or if you don’t eat meat, it would also be lovely with the Roasted Acorn Stuffed Squash .
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