One of the best things I’ve finally tasted in 2016, is the pink lady apple. I’d heard of them before but never eaten one until recently. These ladies are a game changer, a life changer, they look good and they taste good. Their texture is crisp enough to dump it into a salad and if you slice them thin enough, it gives you just the right amount of sweetness and crispy texture to each bite you consume. Overall this salad is pretty “wintry”, I put purple/red and regular good old green curly kale leaves, some cooked black lentils, avocado (not so winter) and the lady apples. It’s a hearty salad and the dressing is very, very guilt free. I use Califia’s unsweetened almond milk to make the base of the dressing, fresh cilantro leaves for flavor and color, add lime juice for acidity and fresh thai chilis and ginger for a kick. But to make it thick and give it body, this dressing needs some fat and plain almond butter does the trick here making it creamy enough to hold. Here are some of my kitchen tips that you might find useful when preparing this salad,

Any type of kale will work here, just shred it well and toss the midrib out.  If you can’t find lady apples use Granny smith apples the tartness works well. If you cut the apples and don’t want them to brown. Soak them in an ice cold water bath with 2 tablespoons of fresh lime or lemon juice. Drain the slices before you add them to the salad. I like to presoak my lentils as it does make them cook faster when it comes to boiling. 

winter black lentil salad with spicy cilantro dressing yields: 4 servings ingredients for the salad 1 cup cooked black lentils 4 cups shredded kale leaves (I used a mix red and green varieties) 1 large avocado, diced 1/2 cup red onion, diced 1 pink lady apple, thinly sliced 1/4 cup pepitas, toasted 1/2 teaspoon sea salt 1/2 teaspoon black pepper

  1. Place all the ingredients in a large mixing bowl. And toss to combine. Keep aside refrigerated until ready to serve with the salad dressing. Salad dressing can be added and tossed with salad or served on the side .  spicy cilantro dressing yields: about 1 1/2 cups ingredients 1 cup Califia unsweetened almond milk 4 tablespoons almond butter, unsweetened 1 tablespoon fresh ginger root, peeled and chopped 1 cup packed cilantro leaves 4 tablespoons lime juice, fresh 6 black peppercorns 1 teaspoon thai chili peppers, chopped 1 teaspoon fine grain salt
  2. Place all the ingredients in a blender and blend until completely smooth. Serve with the winter salad.      Disclaimer: This post is sponsored by Califia Farms but all opinions expressed are solely my own. Comment * Name * Email * Website Save my name, email, and website in this browser for the next time I comment.

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