Low Sodium Kale & Apple Salad with Cranberries

Total time20 min

Prep time15 min

Cook time0 min

Low Sodium Kale & Apple Salad with Cranberries

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Ingredients

4 servings

For the salad

1 large bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
Fresh Kale Greens Fresh Organic Kale Organic Purple Kale SuperFit Greens Kale Greens Simply Nature Organic Non-GMO Chopped Kale
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¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 medium apple (such as honeycrisp or fuji), cored and thinly sliced
⅓ cup dried cranberries (unsweetened sugar or sweetened with apple juice only, no added sugar)
¼ small red onion, very thinly sliced

For the dressing

3 tbsp extra-virgin olive oil
2 tbsp apple cider vinegar
1 tbsp honey
½ tsp fresh ginger, finely grated
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp toasted coconut flakes (optional)

Instructions

1
Place the torn kale leaves in a large mixing bowl and sprinkle with 1/4 tsp fine sea salt. Using clean hands, massage the kale firmly for 1–2 minutes, squeezing and working the leaves until they darken, soften noticeably, and reduce in volume by about half.
2
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, grated ginger, and remaining 1/4 tsp salt until the dressing is smooth and emulsified.

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