Side dishe for 4

Kale Crunch Salad

Name: Kale Crunch Salad
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp extra virgin olive oil; 1 tbsp apple cider vinegar; 1 tbsp balsamic vinegar; 1 tsp pure maple syrup (optional); 1 tsp dijon mustard; 1 clove garlic; 1/4 tsp fine grain sea salt; freshly ground black pepper (optional); 9 cups destemmed and shredded lacinato kale; 1 pear; 1/2 cup pomegranate arils; 1/4 cup pepita seeds; 3 1/2 tbsp large flake coconut; 1 1/2 tbsp hemp hearts; 1 1/2 tsp black sesame seeds (optional); 1 sprinkle cinnamon

Shredded kale, pear, seeds, coconut, and pomegranate combine with a tangy balsamic apple dressing.

$2.10per serving $$

30 minstart to table

4servings

American Vegetarian Dairy-free Gluten-free Budget Side dishes Lunches No-cook Summer

Ingredients

2 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tbsp balsamic vinegar
1 tsp pure maple syrup (optional)
1 tsp dijon mustard
1 clove garlic
1/4 tsp fine grain sea salt
freshly ground black pepper (optional)
9 cups destemmed and shredded lacinato kale
1 pear
1/2 cup pomegranate arils
1/4 cup pepita seeds
3 1/2 tbsp large flake coconut
1 1/2 tbsp hemp hearts
1 1/2 tsp black sesame seeds (optional)
1 sprinkle cinnamon

Steps

Whisk the olive oil, apple cider vinegar, balsamic vinegar, maple syrup, mustard, garlic, salt, and pepper in a small bowl.
Massage the dressing into the shredded kale for 2 minutes, then let it stand for 10 minutes.
Core and thinly slice the pear.
Toss the kale with the pear, pomegranate arils, pepitas, coconut, hemp hearts, sesame seeds, and cinnamon.
Let the salad stand for 5 minutes before serving.