Simple Kale, Mint & Apple Salad

March 8, 2023

Hearty and healthy this salad makes a simple but satisfying addition to any feast. Or a great side to soup!


Serves 4

1 tbsp plant based Nuttelex

1 tbsp Olive oil

1/2 bunch Cavalo Nero (Tuscan Kale)

1/2 tsp sea salt flakes

2 celery sticks thinly sliced

1 pink lady apple thinly sliced

3x tbsp slivered almonds

1 handful fresh torn mint leaves

2 thick cut sourdough bread slices

The Dressing

1 small grated garlic clove

1 lemon - need the zest and juice

3 tbsp olive oil

To Serve

1 1/2 tbsp grated or shaved parmesan or vegan nutritional yeast to scatter across the top of the salad

2-4 slices of lemon


large mixing bowl for mixing salad

small bowl to whisk the dressing

pastry brush

rolling pin


fine grater

lined baking tray

platter to serve


1Heat oven to 160C fan or 180C conventional

2Remove stems from the cavalo nero & roughly chop then place in the large mixing bowl with 1 tablespoon of olive oil, add salt and lightly massage into the leaves. Set aside.

3Place thick sourdough slices on a lined baking tray and use a pastry brush to butter with Nuttelex on both sides. Then bake in the preheated oven for 5 minutes, then add the almonds to the tray and continue toasting the bread and almonds for another 5 minutes until golden. Then remove from oven.

4Use a rolling pin to gently crush the toast into crouton pieces.

5Add the croutons and roasted almonds to the large mixing bowl of kale, then add in the fresh mint, sliced apple & celery.

To Make the Dressing

1Place all the ingredients in the small bowl & whisk together to combine.

To Serve

1Gently pour dressing over the large mixing bowl filled with salad and gently mix through with your hands. Then transfer to a serving platter. Sprinkle with parmesan or nutritional yeast.