A bowl of raspberry apple kale salad with lemon vinaigrette

Description

Enjoy a symphony of flavors with our Raspberry Apple Kale Salad. Fresh kale, sweet raspberries, crisp apples, and zesty Lemon Vinaigrette combine for a refreshing, healthy salad, perfect for summer lunches or as a delightful side. Give it a try for a burst of delicious goodness!

Vinaigrette
  • 2 Tablespoons lemon juice
  • 1 Tbsp. fresh grated ginger
  • 1 Tbsp. honey
  • 1/3 Cup olive oil
  • Grated zest of 1 lemon
  • Salt and pepper, to taste
Salad
  • 1/2 Cup sliced almonds, toasted
  • 2 Teaspoons olive oil
  • 2 Teaspoons Kosher salt
  • 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
  • 1 bunch kale, thick stems removed and discarded
  • 2 Fuji apples, cored and thinly sliced
Vinaigrette
  1. Whisk lemon juice, lemon zest, ginger, and honey together in a small bowl. Gradually whisk in olive oil. Season with salt and pepper to taste.
Salad
  1. Roll kale leaves into a cigar and slice into fine ¼-inch shreds. Toss warm almonds with 2 teaspoons olive oil and 2 teaspoons kosher salt. Gently toss kale, almonds, apples and raspberries together. Stir vinaigrette and add to salad before serving. Serve immediately.
  2. Lighten Up Tip: Use oil and balsamic vinegar as dressing.
Calories 335.40
Total Fat 25.10 g
Saturated Fat 3.12 g
Cholesterol 0.00 mg
Sodium 25.95 mg
Total Carbohydrates 27.00 g
Dietary Fiber 6.50 g
Protein 4.06 g