Ingredients
- 1 bunch kale washed and tough stems removed
- 4 radishes, chopped
- ¾ cup (75 g) sun-dried tomatoes, minced
- 2 Granny Smith apples, chopped
- ¾ cup (20 g) flat-leaf (Italian) parsley, chopped
- ¾ cup (12 g) mint, chopped
- 1 cup (100 g) toasted pecans
- Salt and pepper to taste
- ½ cup (125 ml) fresh lemon juice
- ½ cup (125 ml) olive oil
How to Make It
- Chop the kale into very small pieces.
- Mix the rest of the ingredients except for the lemon juice and oil in a large bowl.
- Whisk together lemon juice and olive oil, then pour over salad and toss (I like to massage it all with my very clean hands).
- Refrigerate until ready to serve.
