On Thanksgiving Monday 2014, I successfully checked an item off my bucket list. It wasn’t skydiving, performing stand-up comedy or showing off my lady bits by streaking across a football field in front of a packed stadium. Nope. I went apple picking. Call me lame all you want, but it was awesome. I spent the day at Avalon Organic Apple Orchard loving momma nature, eating more apples than I picked and sucking up as much fresh, crisp country air as my lungs could handle before heading back into the city with my new bounty of natures candy. I was having so much fun filling my heart with happy, that before I knew it my little red wagon was over-flowing with 25 lbs of apples! So be prepared for a flooding of apple recipes over the next few months…
I created this Apple Beet Salad for the Detox Workshop that Dr. Lisa Knapper & I hosted this past spring and it was a huge hit! I’ve decided to share it with you now because apples, beets and kale are in season which means this salad is going to be the mayor of flavour town and unlike most Mayor’s, this one will save you some serious cash cause eating seasonally is cheap!
It’s super important to always, always, always buy your apples and your kale organic. Apples have topped the Environmental Working Groups Dirty Dozen chart for the highest level of pesticide contamination 4 years in a row! So do me a favour and keep your apples free from the carcinogenic chemical bath known to increase the risk of certain cancer. Please and thanks.
**P.S- If you’re not familiar with the “Dirty Dozen, Clean Fifteen” chart, get on it. It will help you avoid nasty ass chemicals and save you some dolla’ bills.
**DISCLAIMER: Not all items on my bucket list involve past-times your grandmother would enjoy. I assure you that the majority of them are bad-ass, adrenaline based but I’m not one to shy away from the joys of knitting or making preserves…
*For a vegan friendly option, simply substitute maple syrup for the raw honey 🙂
- 4 Cups Chopped Kale
- 1 Large Beet (julienned)
- 1 Large Apple (julienned, cut into match sticks or chopped, just cut it up...)
- 2 Tbsp Pumpkin Seeds
- 2 Tbsp Sunflowers Seeds
- 3 Tbsp Goji Berries
- 1/4 Cup Chopped Walnuts
- 1/4 Cup Olive Oil
- 1/4 Cup Apple Cider Vinegar
- 2 Tbsp Prepared Dijon Mustard
- 1 Tbsp Raw Honey
- Pinch Sea Salt
- In a large bowl, add chopped kale, drizzle with a little bit of olive oil (approx. 1 tsp) and massage until tender. Don't skip this part, kale loves a little rubdown and it makes it much tastier.
- Add remaining salad ingredients to massaged kale and toss until combined.
- For the dressing: Combine all ingredients in small bowl and whisk until well combined. *Optionally you can add dressing ingredients to a small blender and give it a few zips or toss them in a small mason jar and shake it like a polaroid.
- Drizzle dressing over salad mixture, toss until lightly coated and eat it!!
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