This seriously delicious winter detox salad made with crunchy kale, red cabbage and crispy apples, topped with a zingy lemony ginger dressing is the only salad you will want to eat this winter.
While visiting my parents last week, I came up with the most amazing salad recipe. It was so delicious that my entire family went back for seconds and there wasn’t a kale leaf left in sight. I take salads very seriously! If I’m going to convince someone to eat a salad, especially a kale salad, it better taste amazing! What makes a salad amazing? For me it’s all about the balance of textures: crunch, creaminess and freshness.
Perfect For Winter
I wanted to create the perfect salad to help you get those fresh greens and veggies into your day this winter. I know that when most people think of a salad they think lettuce, tomatoes and cucumbers. But when it comes to salads lately I’ve been all about the kale. Whether it’s green, purple, black or curly kale I will find a way to sneak it into my salad bowl. I love using kale in my salads because it’s so hearty and crunchy. Also, it never turns soggy which makes it great for meal prepping. It also provides a rich source of Vitamins A, C and K as well as fiber.
In my opinion this is the only salad you need to eat this winter. There are so many beautiful vibrant colours in this salad and I love the pop of sweetness from the crunchy apples and the creaminess from the avocados and pine nuts. I know I say this every time I create a new salad…that this is my new favourite salad…but this is definitely my new favourite winter salad and I hope it will be yours too.
In a high speed blender, add the olive oil, apple cider vinegar, lemon juice, maple syrup, dijon, ginger, garlic, pinch of salt and pepper and a pinch of cayenne.
Blend for about 30-60 seconds or until smooth and creamy. Use right away and store any leftovers in a glass jar for 3 to 5 days in the refrigerator. Makes ½ a cup.
In a large salad bowl, add the kale, red cabbage and ½ the dressing. Using your hands, massage the dressing into the kale and cabbage until evenly coated. Set aside while you prepare the rest of your ingredients.
Add the carrots, green onions, apples, avocado and pine nuts. Pour the remaining dressing on top and toss until evenly coated. Serve immediately and enjoy!
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
*soak carrot ribbons in an ice water bath to make them curl and crisp up