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Kale and Pinata Apple Salad

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 4


4 to 5 large large leaves curly green kale, center ribs removed and discarded, sliced into ribbons

1 Pinata Apple, core removed, diced into approximate 3/8″ to 1/2″ cubes, approx 2 cups diced

1/4 cup fresh pomegranate seeds

1/4 cup chopped, roasted hazelnuts

2 Tablespoons Plain Greek Yogurt

1 teaspoon Light Coconut Milk

1 Tablespoon Apple Cider Vinegar

1 Tablespoon Honey

1/3 teaspoon fresh orange zest

1 Tablespoon Extra Virgin Olive Oil

Adapted From:

Pinata Apples, pomegranate seeds and roasted hazelnuts over healthy kale with coconut and orange infused yogurt dressing.

In a small bowl, combine yogurt, coconut milk, apple cider vinegar, honey and orange zest. Slowly whisk olive oil into mixture, until thoroughly combined. Set aside.

Place ribbons of kale in a large bowl and add dressing. Using clean fingers, carefully massage the dressing into greens for 30 seconds to one minute. This will soften them a bit and work flavor of dressing throughout.

Add diced apple, pomegranate seeds and nuts to bowl and lightly toss. Serve with additional slices of Pinata apple alongside, and/or top with additional chopped hazelnuts, if preferred.