Creamy Kale Salad

Source: Ministry of Agriculture, Food Production, Fisheries and Rural Development

www.malff.com

 

Ingredients

 

4 cups chopped kale (ribs removed)

1/4 cup chopped red onion

3 tablespoons raisins

1 lemon, zested and juiced

1/2 cup plain Greek‐style yogurt

1/4 cup mayonnaise

2 teaspoons sugar

3 tablespoons sunflower seeds

 

Method:

 

1. Mix kale, red onion, and raisins in a large bowl.

 

2. Zest the lemon by finely grating off the outer yellow skin of the fruit only.

 

3. Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat.

 

4. Refrigerate 2 hours to overnight.

 

5. Sprinkle sunflower seeds over the salad, toss and serve.

 

Servings: 8

 

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