Kale, Apple, and Cucumber Salad
No need to hide the veggies in this dish! Kids will love tearing up the kale and mixing the salad ingredients.
1/2 lb. Tuscan kale (1 large bunch)
1 large apple, cored and diced
2 tbsp. fresh lemon juice, divided
1 small cucumber, diced
1 tbsp. extra virgin olive oil
2 tbsp. honey
1/4 tsp. sea salt
1. Pull kale leaves from stalks. Discard stalks. Tear kale leaves into bite-sized pieces and place in a large bowl, then set aside.
2. After dicing apple, toss with 1 tablespoon lemon juice. Add to kale.
3. Add cucumbers. Pour remaining lemon juice, olive oil, honey, and sea salt over vegetables and fruit mixture.
4. Use clean hands to toss salad and dressing together. Divide evenly among four bowls.
Serves four; serving size is about 1 1/4 cups. Each serving provides: 128 calories, 4 g total fat, 1 g saturated fat, 0 g trans fat, 0 mg cholesterol, 172 mg sodium, 24 g carbohydrates, 3 g fiber, 15 g sugar, 3 g protein.
Note: There are two main types of kale. Tuscan or lacinato kale has big, dark green leaves. You can also substitute with curly kale.