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Active time
10 minutes
Total time
20 minutes
Serves 4

For the dressing: 

juice of 2 lemons

2 Tablespoons apple cider vinegar

1 tablespoon Dijon mustard

1 teaspoon freshly ground cardamom

Sea salt 

Ground black pepper 

6 tablespoons extra virgin olive oil

For the salad: 

1 bunch lacinato kale, thinly sliced

2 tablespoons extra virgin olive oil

1 medium onion, sliced

1 large apple, cored, and cut into 1-inch pieces




To Make the Dressing:

  1.  In a small bowl, whisk together the lemon juice, vinegar, mustard, cardamom, and salt and black pepper to taste. While still whisking, add the olive oil in a slow and steady stream; continue to whisk until the dressing is creamy and comes together. 

To Make the Salad:

  1. In a medium bowl, toss the kale lightly with just enough of the dressing to coat the greens; massage the greens thoroughly. Set greens aside to marinate. 
  2. Meanwhile, in a medium sauté pan, add 1 tablespoon of olive oil over medium heat. Add the onion and cook for 4 to 5 minutes, or until transculent, soft, and just beginning to brown. Remove the onion from the heat and set aside in a small bowl. 
  3. To the same sauté pan, add the remaining 1 tablespoon of olive oil over medium-high heat; add the apple and cook for 3 to 4 minutes, or until slightly golden brown. 
  4. Toss the greens with the onions and apples. Add more dressing if desired, adjust seasonings to taste, and serve!

Recipe contributed by A Taste of African Heritage Ambassador Madea Allen. Photo: iStock. 


calories: 330
fat: 28g (saturated fat 4g)
sodium: 210mg
carbohydrate: 22g
sugar: 6g
fiber: 4g
protein: 4g

Yield: Serves 4

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