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Kale, Apple, and Carrot Breakfast Salad

A crunchy raw salad of kale, red apple and carrot with Medjool dates and walnuts, dressed with apple cider vinegar, stone-ground mustard and maple syrup, and scattered with sesame, hemp and sunflower seeds. For mornings when you don't want anything sweet.

2 servings · 10 min · breakfast · vegan

Ingredients

Salad

  • 2 cup kale, chopped
  • 1 apple, large, red-skinned, cored and chopped
  • 1 carrot, peeled and thinly sliced
  • 4 medjool dates, pitted and chopped
  • 2 tablespoon walnuts, chopped
  • 2 teaspoon sesame seeds
  • 2 teaspoon hemp seeds
  • 2 teaspoon sunflower seeds

Dressing

  • 3 tablespoon canola oil, cold-pressed extra virgin
  • 1 tablespoon apple cider vinegar
  • 2 teaspoon stone-ground mustard
  • 2 teaspoon maple syrup
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 2 scallions, finely chopped

Method

  1. To make the dressing, combine the dressing ingredients in a screw-top jar or small mixing bowl. Shake or stir well.
  2. Put the kale into a serving bowl or two individual dishes. Add the apple and carrot, and stir in the dates and walnuts.
  3. Pour the dressing over the salad and mix together. Sprinkle with the seeds to serve.

Notes

Unhulled seeds give more minerals and fiber; hulled work just as well.

Adapted from The Eat Raw Kitchen (Love Food). Ingredients and method only — the description and any notes above were written for VegBatch.