Crunchy carrot, kale, apple, celery and flaked almond salad with a delicious mouth watering bitter sweet ginger, honey, mustard, olive oil and lime dressing. This is one of my favourite salads to make that works as a healthy tasteful lunch, full of vitamins and antioxidants and so easy to put together!
Crunchy carrot, kale, apple, celery and flaked almond salad with a delicious mouth watering bitter sweet ginger, honey, mustard, olive oil and lime dressing. This is one of my favourite salads to make that works as a healthy tasteful lunch, full of vitamins and antioxidants and so easy to put together!
Yields4 Servings Prep Time5 mins
For the Salad 3 cups carrots, grated 2 cups kale, sliced into small pieces 2 red apples, thinly sliced 2 Clery stalks, thinly sliced ¼ cup slivered almonds 2 tbsp freshly chopped parsley For the Honey Mustard Dressing 1 lime 3 tbsp olive oil 1 tsp Dijon mustard 1 tsp honey 1 inch ginger, grated ½ tsp salt
11. In a large mixing bowl place the chopped kale and the juice of half a lime. With clean fingers squeeze the kale in the lime juice to soften the leaves, about a minute or so.
2. Next place the grated carrots, finely chopped apples and celery, parsley and slivered almonds in the bowl. Toss all together and transfer to a salad bowl.
3. In a cup pour in the olive oil, honey, Dijon mustard, juice of the rest of the lime, grated ginger and salt. Whisk the dressing together using a fork, pour over your salad and serve.
1. In a large mixing bowl place the chopped kale and the juice of half a lime. With clean fingers squeeze the kale in the lime juice to soften the leaves, about a minute or so.
2. Next place the grated carrots, finely chopped apples and celery, parsley and slivered almonds in the bowl. Toss all together and transfer to a salad bowl.
3. In a cup pour in the olive oil, honey, Dijon mustard, juice of the rest of the lime, grated ginger and salt. Whisk the dressing together using a fork, pour over your salad and serve.
Ingredients
Directions
1. In a large mixing bowl place the chopped kale and the juice of half a lime. With clean fingers squeeze the kale in the lime juice to soften the leaves, about a minute or so.
2. Next place the grated carrots, finely chopped apples and celery, parsley and slivered almonds in the bowl. Toss all together and transfer to a salad bowl.
3. In a cup pour in the olive oil, honey, Dijon mustard, juice of the rest of the lime, grated ginger and salt. Whisk the dressing together using a fork, pour over your salad and serve.