PREPARATION TIME – 15 MIN
MAKES 6 SERVINGS
1 bunch Kale
1 Teaspoon sea salt
⅓ cup sweet glazed walnuts (Dry toast in a pan then add 2Tablespoons maple syrup at the end of the toasting)
¼ cup diced red onion
⅓ cup dried cranberries
1 orange, sectioned and cut into bite sized pieces
¼ cup olive oil
2 Tablespoons unfiltered apple cider vinegar
METHOD
De- stem Kale by pulling leaf away from the stem. Wash leaves.
Spin or pat dry.
Stack leaves, rollup and cut into thin ribbons ( chiffonade)
Put Kale in a large mixing bowl, add salt and massage salt into the Kale with your hands
for 2 minutes.
To toast nuts, put a dry skillet over a low to medium heat and stir constantly for a few minutes until they change colour and give off a nutty aroma. Add syrup.
Put Kale in a fresh bowl and discard any leftover liquid.
Stir onions, cranberries, orange and toasted nuts into Kale.
Dress with olive oil and vinegar and toss.
Season to taste if necessary.
