Crunch Salad
- Total Time: 20 minutes
- Yield: 6 1x
Ingredients
Scale
FOR THE DRESSING
- 1 large bunch of cilantro (roughly chopped)
- 1 garlic clove (peeled)
- 1/4 cup of lime juice
- 1/2 teaspoon of honey
- 1/2 cup of extra-virgin olive oil
- Pinch of cumin (optional)
- Salt
- Black pepper
FOR THE SALAD
- 1 bunch (10 to 12 ounces of lacinato kale, chopped or torn into small pieces)
- 1/4 small green cabbage (chopped)
- 1 Granny Smith apple (diced (about 1/4 inch))
- 3 Persian or kirby cucumbers (diced (about 1/4 inch))
- 2 stalks of celery (diced (about 1/4 inch))
- 3 scallions (thinly sliced)
- 1/3 cup of roasted unsalted peanuts (roughly chopped)
- 1/3 cup of roasted unsalted seeds (such as sunflower or pumpkin)
- 3 ounces of feta cheese (crumbled)
- Salt
Instructions
- Step 1: Make the dressing by blending cilantro, garlic, lime juice, and honey in a food processor or blender. Slowly add olive oil until you get the desired consistency. Season with cumin (if using), salt, and pepper.
- Step 2: Prepare the salad by massaging kale with a pinch of salt in a large bowl for 1 to 2 minutes until the leaves darken and soften slightly. Add green cabbage, apple, cucumber, celery, scallions, peanuts, seeds, and feta. Pour over your preferred amount of dressing. Enjoy your crunchy delight!
- Prep Time: 15 minutes
- Category: Salad