Crunch Salad

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Crunch Salad

Prep Time 15 minutes
Total Time 20 minutes
Course Salad
Servings 6



  • 1 large bunch of cilantro roughly chopped
  • 1 garlic clove peeled
  • 1/4 cup of lime juice
  • 1/2 teaspoon of honey
  • 1/2 cup of extra-virgin olive oil
  • Pinch of cumin optional
  • Salt
  • Black pepper


  • 1 bunch 10 to 12 ounces of lacinato kale, chopped or torn into small pieces
  • 1/4 small green cabbage chopped
  • 1 Granny Smith apple diced (about 1/4 inch)
  • 3 Persian or kirby cucumbers diced (about 1/4 inch)
  • 2 stalks of celery diced (about 1/4 inch)
  • 3 scallions thinly sliced
  • 1/3 cup of roasted unsalted peanuts roughly chopped
  • 1/3 cup of roasted unsalted seeds such as sunflower or pumpkin
  • 3 ounces of feta cheese crumbled
  • Salt


  • Step 1: Make the dressing by blending cilantro, garlic, lime juice, and honey in a food processor or blender. Slowly add olive oil until you get the desired consistency. Season with cumin (if using), salt, and pepper.
  • Step 2: Prepare the salad by massaging kale with a pinch of salt in a large bowl for 1 to 2 minutes until the leaves darken and soften slightly. Add green cabbage, apple, cucumber, celery, scallions, peanuts, seeds, and feta. Pour over your preferred amount of dressing. Enjoy your crunchy delight!

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