Kale Salad with Apples, Almonds and Pecorino Romano
By Nourish
Serving Size: 2
Ingredients:
1 bunch of kale (like latticino or dinsosaur kale), cut into slivers or roughly chopped
½ apple, diced
2 Tbsp toasted almonds, chopped
2 tsp sunflower seeds
¼ cup pecorino romano cheese, finely grated
½ tsp Dijon mustard
½ tsp minced shallotssherry or red wine vinegar
3 Tbsp extra virgin olive oil (or avocado oil)
salt and fresh cracked pepper to taste
Directions:
Toss all salad ingredients together, kale through pecorino. Whisk together remaining ingredients, Dijon mustard, shallots, vinegar, oil and salt and pepper for the vinaigrette. Drizzle a 2-3 tablespoons of vinaigrette over the salad and toss to coat. There should be some extra vinaigrette remaining.
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