Apple, Beet, Carrot & Kale Salad
A vibrant, crunchy, and colorful salad made with fresh apple, beet, carrot, and kale, tossed in a zesty lemon-maple vinaigrette.
Equipment
- knife
- Grater
- Food Processor
- Large mixing bowl
Ingredients
Vegetables
- 1 bunch fresh kale stems removed and leaves chopped
- 2 medium beets peeled and shredded
- 3 medium carrots peeled and shredded
- 1 large apple cored and thinly sliced
Dressing
- 2 tablespoons lemon juice fresh
- 2 tablespoons olive oil
- 1 teaspoon maple syrup
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Prepare your tools: gather a sharp knife, grater or food processor, and large mixing bowl.
- In a large bowl, combine the shredded beets, shredded carrots, chopped kale, and sliced apple.
- In a small jar or bowl, whisk together lemon juice, olive oil, maple syrup, salt, and black pepper.
- Pour the dressing over the salad mixture.
- Massage the dressing into the kale using clean hands for about 2 minutes to tenderize the leaves.
- Toss everything until well combined and evenly coated.
- Let the salad rest for 10 to 20 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
Use gloves when shredding beets to avoid staining your hands. For extra crunch, add seeds or chopped nuts. Store leftovers in an airtight container for up to 2 days.
Nutrition
Serving: 1bowlCalories: 160kcalCarbohydrates: 17gProtein: 3gFat: 10gSaturated Fat: 1.5gMonounsaturated Fat: 8gSodium: 300mgFiber: 5gSugar: 9g
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