3 tbsp vegan mayonnaise 1 tbsp dijon mustard 1 tbsp lime juice sea salt black pepper 1 bunch kale, washed and leaves removed from stem 1 cup red grapes, sliced in half 1 cup chopped apple 2 celery stalks, cut diagonal 1/2 cup chopped walnuts, pan-toasted
Whisk together the vegan mayo, mustard, lime juice, salt and pepper.
Chop or use your hands to tear kale into small pieces. Pour dressing over the kale and massage for about 5 minutes.
Toss the rest of ingredients with the kale and let sit for 15 minutes to allow flavors to meld. Season more with salt and pepper as needed.
Salad ingredients tend to fall to the bottom of the bowl, so when serving be sure to grab the fruit and nuts from underneath the kale. Salad will be better the next day and will last up to 5 days in the fridge.
Notes: Since the size of a bunch of kale varies from store to store and season to season, you may need more dressing. After massaging the kale, taste a piece to determine if you want to add more.
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