Currently, I can’t get enough red kale and endive, every time I sink my teeth into those greens, I feel as if I’m replenishing my body, guarding against disease and strengthening my immune system. To be frank, I feel really pleased with myself.

I’ve been sharing my red kale and endive stash with family and friends when they visit, and my most recent visitors, my mother and niece, had the pleasure of tasting my apple salad.

I sense a furrowed brow – I’ve been banging on about kale and endive and now I mention that I shared an apple salad. Well, my apple salad consists of red kale, endive and apple, laced with rice vinegar and olive oil. The reason I call it apple salad is because the kale and endive take a back seat to the apple in this salad, the rice vinegar allows the apple to thrive and is major on the tastebuds. Take a look.

Apple Salad

My niece and mother loved it and immediately quizzed me for the recipe. It’s a breeze to make, so I’m sure they will be replicating it soon. This apple salad is a side dish which complements meat very well, I served it with grilled pork, a perfect accompaniment; it’s also good with chicken and fish.

So give this apple salad a try, it’s a tasty and nutritious summer dish. Hopefully it will make you feel as I do when you eat it, happy and proud.

Nutrition first! Well today, anyway…

Apple Salad

Apple Salad
Serves 3
Tasty nutritious salad with apple, red kale and endive
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Prep Time
30 min
Total Time
30 min
Prep Time
30 min
Total Time
30 min
Ingredients
  1. 6 red kale leaves
  2. 2 heads Belgian endive
  3. 1 granny smith apple
  4. 2 tbsp olive oil
  5. 2 tbsp rice vinegar (unseasoned)
  6. Salt to taste
Instructions
  1. Cut away kale leaves from stalks and chop.
  2. Trim base of endive heads and remove any browned leaves.
  3. Pull endive leaves apart one by one and slice in half, lengthways - from the top of the leaves to the bottom.
  4. Wash, toss and dry kale and endive with a paper towel. Try to remove as much water as you can.
  5. Wash apple and then dry, then cut in half and core.
  6. Julienne apple very thin. Use a mandolin if you have one.
  7. Place all prepared ingredients in a large bowl and toss.
  8. Add olive oil and the toss, and then add rice vinegar and toss.
  9. Sprinkle with a little salt and serve.
Notes
  1. Very little salt is necessary in this salad, but a sprinkle does bring the flavors together. Pink Himalayan or Maldon smoked sea salt flakes would be marvelous.
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