Samantha Nicole You can hear this salad coming from a mile away! That Crunch Salad certainly brings the noise with nutty peanuts, crisp apples, refreshing cucumber, and joyful sunflower seeds, and your taste buds will be chanting for more! The foundation is a bed of garden-fresh kale, and the dressing is herbaceous, bright, tangy, and sweet; it’s so delicious you’ll wonder why people make any other kind of salad. That Crunch Salad is as delicious as it is loud, so you can only imagine how amazing it is…until you try it for yourself!
Ingredients
For the dressing:
- 1 large bunch cilantro, roughly chopped
- 1 clove garlic, peeled
- 1/4 cup lime juice
- honey, to taste
- 1/2 cup extra-virgin olive oil
- cumin, optional, to taste
- kosher salt, to taste
- black pepper, to taste
For the salad:
- 1 (10-12-ounce) bunch lacinato kale, chopped or torn into bite-size pieces
- kosher salt, to taste
- 1/4 small green cabbage, chopped
- 1 Granny Smith apple, diced into 1/4-inch pieces
- 3 Persian or Kirby cucumbers, diced into 1/4-inch pieces
- 2 stalks celery, diced into about 1/4-inch pieces
- 3 scallions, thinly sliced
- 1/3 cup peanuts, roasted, unsalted, and roughly chopped
- 1/3 cup sunflower seeds or pumpkin seeds, roasted and unsalted
- 3 ounces feta cheese, crumbled
Directions
Step 1 –Add the cilantro, the garlic, the lime juice, and the honey to a food processor or a blender.
Step 2 –Blend until the cilantro is chopped.
Step 3 –Slowly stream in the olive oil until you reach the desired consistency.
Step 4 –Season the dressing with the cumin, the salt, and the pepper.
Step 5 –Add the kale to a large bowl with salt to taste.
Step 6 –Massage the kale until the leaves are slightly darkened and have softened, about 1-2 minutes.
Step 7 –Add the cabbage, the apple, the cucumber, the celery, the scallions, the peanuts, the seeds, and the feta to the kale.
Step 8 –Serve the salad with the dressing.
