Over60

Get healthy with a blueberry kale salad

This recipe is light and just what you need for a lovely lunchtime meal.

Serves: 6

Ingredients

• 4 tablespoons apple cider vinegar
• ½ small onion, grated
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 1 garlic clove, minced
• 1/2 Granny Smith apple, grated
• 1 cup (250ml) buttermilk
• 6 tablespoons mayonnaise
• 6 tablespoons sour cream
• 3 tablespoons micro chervil
• 1/2 to 1 teaspoon salt
• 1/4 to 1/2 teaspoon freshly ground black pepper
• 1/4 to 1/2 teaspoon sugar
• 1 bunch kale, around 8 stalks
• 1 cup (155g) blueberries

Method

1. Stir together apple cider vinegar, grated onion, Worcestershire sauce, Tabasco sauce, garlic clove and granny smith apple in a jar with a tight-fitting lid.
2. Stand for 5 minutes.
3. Add buttermilk, mayonnaise, sour cream and micro chervil. Cover jar with lid and shake until mixture is smooth.
4. Add salt, pepper, and sugar to taste.
5. Tear the leaves from the kale stalks, and into pieces. Place into a medium sized bowl and massage with your hands until the leaves soften and turn a brighter green.
6. Toss together kale, blueberries and 1/2 cup dressing in a large bowl. Add a little more dressing to your taste and serve.

Recipe courtesy of Australian Blueberries.

Tags:

kale salad, salad, recipes, food and wine, blueberries, australian blueberries