Fructose Free Kale and Broccoli Crunch Salad
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Learn more →Ingredients
4 servings
For the salad
- 1 bunch curly kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- 2 cups small broccoli florets (about ½ medium head)
Ingredient noteLarger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
- 2 medium carrots, peeled and shredded
- 4 radishes, thinly sliced
- 3 green onions (green tops only), thinly sliced
- ½ cup raw sunflower seeds
For the dressing
- 3 tbsp apple cider vinegar
- ¼ cup extra-virgin olive oil
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
Instructions
- 1
Place the torn kale in a large mixing bowl. Drizzle 1 tbsp of the olive oil and a pinch of salt over the leaves, then massage firmly with both hands for 2–3 minutes until the leaves darken, soften noticeably, and reduce in volume by about half.
- 2
Heat a small dry skillet over medium heat. Add the sunflower seeds and toast, stirring frequently, for 3–4 minutes until golden and fragrant — watch closely, as they can brown quickly. Transfer immediately to a plate to cool.
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