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  • Daphne @ Savvy Pantry
    • Feb 1
    • 1 min read

Moroccan salad with Tuscan kale, apples and currants


INGREDIENTS:

  • 8 leaves Tuscan kale, ribs removed and roughly chopped into ribbons or shreds

  • 1 Tbsp. extra-virgin olive oil

  • 1 tsp Savvy Pantry Moroccan Spice seasoning mix

  • 2 tbsp fresh squeezed lemon juice (about 3/4 lemon)

  • 1 crisp green apple, peeled, cored and sliced

  • 2 tbsp dried currants (golden or sultana raisins will work just as well)

  • 2 tbsp slivered almonds (pecans or pine nuts will work just as well)

  • 1/2 medium carrot, peeled and finely grated (about 1/4 cup)


PREPARATION:

  1. Mix olive oil, lemon and spice mix.

  2. Toss the kale and the dressing in a large bowl, then massage the dressing into the kale (yes, you have to get your hands messy here!)

  3. Add the apple, carrot, currants and nuts and toss to mix.

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