Creamy Kale and Broccoli Salad

Creamy Kale and Broccoli Salad

By Dr. Michele Couri

Serves: 4

Dressing:

2 tablespoons apple cider vinegar

2 tablespoons honey mustard

Salt and pepper to taste

6 tablespoons extra-virgin olive oil

4 tablespoons Nonfat or 2% Greek yogurt

1-2 teaspoons pure maple syrup

 

Salad:

1 organic Gala or Pink Lady apple — washed, cored and thinly sliced (May place in 8 oz of water with 2 tablespoons of lemon juice so they won’t turn brown while assembling the rest of the salad) — may substitute an Asian pear if desired.

2 scallions — chopped

1 bunch of organic lacinato kale — washed, stems removed and kale torn into bite-size pieces

2 cups of organic broccoli — washed and cut into small florets

1 cup organic blueberries — washed and allowed to dry

¼ cup chopped walnuts

 

  1. Make the dressing:  In a large bowl, whisk together the apple cider vinegar, honey mustard and salt and pepper.  Then, whisk in the olive oil, Greek yogurt, and maple syrup.
  2. Assemble the salad: Place all the salad ingredients into a large bowl and toss with the dressing to mix well. Cover and keep refrigerated until ready to serve.