Shaved Apple & Kale Salad

Massaging sturdy lacinato kale until it softens is the quiet trick behind many American farm-to-table lunch salads. Crisp shaved apples, toasted pumpkin seeds, and a bright lemon-Dijon dressing keep this bowl fresh and crunchy.

Serves 4 · 18 min prep

Estimate for one serving

• 265 cal
• 8g protein
• 22g carbs
• 18g fat
• 3g fiber

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Ingredients

• 1 large bunch lacinato kale
• 2 crisp apples (Honeycrisp or Fuji)
• 1/3 cup toasted pumpkin seeds
• 1/2 cup shaved Parmesan
• 3 tbsp fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 1 tsp Dijon mustard
• 1 tsp honey
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup thinly sliced red onion

Instructions

1. 1Wash the kale thoroughly, pat dry, strip the leaves from the tough stems, and stack the leaves.
2. 2Slice the kale into thin ribbons and place them in a large mixing bowl.
3. 3Drizzle a little of the olive oil and salt over the kale, then massage firmly with clean hands for 1 to 2 minutes until the leaves darken and soften.
4. 4Core the apples and shave them into paper-thin slices using a mandoline or sharp knife; toss immediately with a splash of lemon juice to slow browning.
5. 5In a small jar or bowl, whisk the remaining lemon juice with Dijon, honey, the rest of the olive oil, salt, and black pepper until the dressing emulsifies.
6. 6Add the shaved apples and thinly sliced red onion to the massaged kale.
7. 7Pour most of the dressing over the salad and toss thoroughly so every leaf is coated.
8. 8Transfer the salad to a wide platter for easy sharing.
9. 9Scatter the toasted pumpkin seeds and shaved Parmesan over the top.
10. 10Drizzle any remaining dressing lightly across the platter.
11. 11Taste a leaf and adjust salt or lemon if needed.
12. 12Serve at once so the apples stay crisp and the greens stay bright.