Raw Baby Kale Salad with Apples, Sunflower Seeds, and Lemon-Dijon Vinaigrette
- 5 oz. mixed baby kale leaves (or use Red Russian Kale leaves, chopped; I used Earthbound Farm Baby Kale Mix)
- 1 large apple
- 1/4 cup dry-roasted sunflower seeds
- 2 tsp. fresh-squeezed lemon juice
- 2 tsp. Dijon mustard
- 2 tsp. agave nectar, sugar, Splenda, or Stevia granulated (Use agave, Splenda, or Stevia for South Beach Diet)
- 1 tsp. white balsamic vinegar (or any mild white vinegar will work)
- 2 T + 1 tsp. extra virgin olive oil
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Apple, large (1)
- Baby kale, mixed (5 oz.)
- Sunflower seeds, dry roasted (1/4 cup)
- Condiments
- Balsamic vinegar, white (1 tsp.)
- Dijon mustard (2 tsp.)
- Cooking & Baking
- Agave nectar (2 tsp.)
- Olive oil, extra virgin (3 T)
- Drinks
- Lemon juice, fresh-squeezed (2 tsp.)
Preparation
Read recipe preparation on kalynskitchen.com
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Published April 29, 2012 (9 months ago).
126 people saved this recipe.
