Fruit and greens pair well together in this lively salad courtesy of Nikki McClure that is a hit with all ages!

Kale Salad

(adapted from Cynthia Lair’s cookbook “Feeding the Whole Family,” Sasquatch Books)


1 bunch of Lacinato kale

1/2 teaspoon salt


Golden raisins or frozen blueberries

Sunflower seeds, or hazelnuts, or pecans

Apple cider/olive oil vinaigrette


Wash and dry kale. Cut out center ribs and slice leaves as fine as possible.

Add salt and massage into kale for a few minutes. Kale will get limp and your hands might turn green.

Cut up apple finely and add with a small handful of raisins.

Toast sunflower seeds or nuts and add to the salad.

Toss with vinaigrette.

Kid-friendly version: Serve kale chopped up in a small bowl with a few raisins, apple slices, and a small pile of toasted seeds.

*Recipe and image courtesy of Nikki McClure, author of To Market To Market.*