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1 1/2 pound kale, chopped
1/2 tsp sea salt
2 tbsp olive oil
2 tbsp red onions, grated
1 tsp lemon zest
1 small apple, cored and diced
1/2 cup currants, dried
1/2 cup hazelnuts, (or pecans) chopped
Place kale in a large strainer in the sink (or over a large bowl to catch the drips). Sprinkle with sea salt and gently massage the salt into the leaves for about 2 minutes.
Let sit for 5 minutes and drain off any extra liquid.
Place drained kale Into a large salad bowl. In a small bowl, combine olive oil, red onion, and lemon zest. Whisk or shake together to combine.
Add the apple and currants to the bowl with the kale.
Pour dressing over top and toss to combine. Top the salad with hazelnuts. Serve
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