Citric Acid Free Kale & Apple Salad with Cranberries
Avoiding citric acid means scrutinizing labels more carefully than most people realize — it hides in dried fruits, dressings, and even "natural flavor" blends. This salad sidesteps all of that by building its brightness from apple cider vinegar and fresh ginger instead, giving you that lively, tangy lift without any of the usual offenders. The cranberries here are unsweetened or sweetened only with apple juice, so you can enjoy them without second-guessing the ingredient panel. Massaging the kale with a pinch of sea salt is the move that transforms it from tough and bitter to silky and deeply savory — it's one of those techniques that feels almost too simple for how well it works. Thin slices of crisp apple and red onion add crunch and a gentle sharpness, while honey rounds out the dressing into something genuinely craveable. A handful of toasted coconut flakes on top is optional, but it adds a subtle nuttiness that makes the whole bowl feel a little more special. It's the kind of salad that actually satisfies.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the salad
- 1 large bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- ¼ tsp fine sea salt
- 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
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!