It was a few years ago when I was first introduced to kale, and I fell in love with it right away. I experimented with incorporating it into various dishes, but none captured my heart quite like this salad.

There's a remarkable synergy among the ingredients in this salad. Often served at dinners, it's become my signature dish – even among those who claim they don't care for kale. The secret? Kale craves a touch of sweetness, and the balsamic dressing performs like culinary alchemy, perfectly balancing flavors while tenderizing the kale, making it a delight to chew. And let's not forget the walnuts – their satisfying crunch elevates both the taste and texture. Meanwhile, the apple and purple cabbage not only contribute to its vibrant appearance but also infuse it with an irresistible flavor.

This salad recipe has become my go-to whenever I feel the need to reset and detoxify my body, especially after indulging a bit too much in dining out or imbibing in wine. Packed with fiber, it's a champion for digestion, aiding in that essential post-feast cleanse.

I urge you to give it a try and experience its magic for yourself.

As for the kale, I prefer the organic green curly variety. I typically purchase it in a bunch, diligently remove the stems, and give it a thorough wash and dry. Then, I finely chop it to ensure it's easier to enjoy – kale's natural thickness can be a bit daunting otherwise.

Ingredients

4 cups green curly kale, chopped (or black kale, chopped)

1 cup purple cabbage, chopped (optional)

1 apple, chopped

4 celery stalks, thinly chopped (optional)

1/4 cup walnuts or pecans, chopped

Dressing

2 tablespoons olive oil

1 lemon, juiced

1 tablespoon pure maple syrup

1 tablespoon balsamic vinegar

+salt

+pepper

Directions

Mix all the dressings ingredients in a bowl, using a whisk.

Add all the salad ingredients, mix and serve.

This salad will be tasty even the next day.

Apple Kale Salad