Kale, Radicchio, and Fuji Apple Salad

A very refreshing and clean salad, with a bitter/sweet combo that will awaken your taste buds! This salad is loaded with dietary fiber, anti-inflammatory power (thanks to the kale), anti-oxidants, minerals such as iron and calcium, and a range of vitamins.

kale radicchio salad

Serves: 3-4 as an appetizer
Time: 20 minutes

1 tbsp fresh lemon juice (about half of a lemon)
2 tbsp extra virgin olive oil
1/4 tsp white miso (if you use a darker miso, use a little bit less)
6 leaves dino kale, or another type of kale
1/3 small radicchio
1/3 fuji apple
3 tbsp chopped raw almonds
sea salt to taste


1. Assemble the dressing: olive oil, lemon, miso (mash it in), and sea salt (you won’t need much, because of the miso).

2. Remove the thick stems from the kale and cut into bite-size pieces. Throw half of the dressing over the kale, massage the dressing into the kale and let it soak for 15 minutes. The acid helps to break down the kale and make it more digestible.

3. Cut the radicchio into strips, and sliver the apple. Add them into the salad once the kale is done soaking, and add part of the remaining dressing; depending on your taste there may be a little bit of extra dressing.

4. Top with almonds and serve! Be sure to chew– especially with fibrous greens your poor stomach will have to pick up the slack, which it’s really not meant to do. Take a bite, close off the back of your mouth so you don’t swallow while chewing, and go for it.


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