"Munchy Kale Apple Salad" by Karen

Yesterday my PhD class met for dinner- we all brought dishes which included foods with the letters of our initials


This was my contribution and it was well received!

1 LARGE bunch kale
1 teaspoon sea salt
1/3 cup combination of sunflower seeds and pumpkin seeds toasted 
2-3 carrots, grated
1/3 cup dried cranberries
1 1/2  diced apples, ¼ cup olive oil
Freshly squeezed lemon juice




2 tablespoons unfiltered apple cider vinegar
1/3 cup parmesan cheese, finely grated

1. Be sure to choose a large bunch of kale (or two small ones) or the salad will be overly salty and over-dressed.  By large, I mean 16-20 leaves that are at least 12" long.
2. De-stem kale by pulling leaf away from the stem.  Wash  leaves.  Spin or pat dry. 
3. Break up leaves into bite-sized pieces
4. Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 whole minutes. The volume of the kale should reduce by about 1/3. (The kale will become very soft- no need to cook the kale when prepared this way!)
5. To toast seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.
6. Put kale in a fresh bowl and discard any leftover liquid. 
7. Mix carrots, cranberries, apple and toasted seeds into kale.
8. Dress with oil and vinegar and toss.  Taste for salt and vinegar, adding more if necessary. Add freshly squeezed lemon juice.  When at desired flavor, toss in cheese. 

Preparation time 15 minutes
Makes 6 servings