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Kale and apple salad with sesame dressing recipe
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Team peppery curly kale with tangy green apple and sweet, buttery pecans for a salad that's chock-full of flavour and texture. This is a super side or light lunch – and it's ready in just 15 minutes. See method
Ingredients
- 40g pecans
- 10g butter
- 2 tsp clear honey
- juice of 2 limes
- 1 tbsp sesame oil
- 2 tsp reduced-salt soy sauce
- ¼ tsp crushed chillies
- 1 tbsp olive oil
- 180g pack curly kale
- 2 green eating apples
High in vitamin C and a source of vitamin A
Each serving contains
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Energy
580kj
139kcal
7%
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Fat
11g
16%
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Saturates
2g
10%
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Sugars
7g
7%
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Salt
0.3g
6%
of the reference intake
Carbohydrate 6.9g
Protein 1.9g
Fibre 1.6g
Method
- Line a plate with nonstick baking paper. Dry-fry the pecans in a frying pan over a medium heat for 3 mins or until lightly toasted. Add the butter, a pinch of salt and the honey and toss to coat the nuts for 1 min, as the honey and butter melt and they become sticky. Transfer to the prepared plate.
- Whisk the lime juice, sesame oil, soy sauce, crushed chillies and olive oil together; season.
- Remove any tough woody stems from the curly kale. Quarter and core the apples and finely slice. Add the kale and apples to a bowl and pour over the dressing, scrunching together to thoroughly coat. Roughly chop the sticky pecans and scatter over to serve.
Tip: Make the dressing and sticky nuts up to 1 day ahead.
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