Chopped Kale Salad
This vegan kale chopped salad, filled with cucumber, radishes, apples and hazelnuts is full of sweetness, freshness and crunch. It purposely excludes any lettuces or soft vegetables, which means it can withstand long picnic and summer lunches under the sun without losing any crispness or vibrancy.
½ cucumber (around 200g)
5-6 radishes (around 200g)
1 medium apple (around 180g)
2 spring onions (around 30g)
½ tsp salt
5g white wine vinegar or lemon juice
10g dijon mustard
10g maple syrup
40g olive oil
Start by toasting the hazelnuts. Add the hazelnuts to a pan, and toast them over medium low heat for 10-12 minutes, until fragrant. Let them cool for 10 minutes.
In the meantime, chop the vegetables. Finely shave the kale, finely chop the cucumber, radishes and apple and slice the spring onions. Add all of the vegetables to a big bowl.
Next, make the dressing. In a small bowl combine the salt and white wine vinegar and stir them together. Next stir in the maple syrup and dijon mustard. Last, whisk in the olive oil. Taste for seasoning and adjust to taste - adding more vinegar, salt or maple syrup to taste.
Once the hazelnuts are cool, use a sharp knife to roughly chop them. Add ¾ of the chopped hazelnuts to the chopped vegetables, followed by the dressing. Toss the salad together.
Serve the salad topped with the remaining chopped hazelnuts.
By Valentina Concordia
Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.