No-Cook Kale, Mint and Pea Salad

Recipe Information

Servings: 6-8

Dressing Ingredients

½ large organic apple, cored and peeled, roughly chopped (save the other half for the salad) 
1 handful fresh mint (about 1 cup) 
½ small red onion (save other half for salad) 
⅓ cup St. Francis Hermitage organic apple cider vinegar 
1 teaspoon salt 
1 teaspoon fresh ground pepper 
2 tablespoons Maple Valley Cooperative maple syrup 
⅓ cup American Hazelnut hazelnut oil 

Salad Ingredients

1 Lacinato kale bunch, washed and spun dry 
½ reserved apple, diced 
1½ cup fresh peas (shelled or snap peas cut into ½ inch pieces) 
2 cups fresh spinach, washed and spun then chopped 
¾ cup American Hazelnuts, roasted and salted 

Preparation

1. Put all dressing ingredients except for oil in a blender, and blend on high until smooth. Slowly add oil on medium speed until slightly thickened. Set aside. 

2. Remove kale ribs and chop leaves in ½ inch squares. 

3. Place kale in a mixing bowl and add about half of the dressing. Take a wooden spoon and "stomp" the kale until it is tender and dark green. Set aside for 20 minutes to marinate. 

4. Add the remaining ingredients and toss together. Garnish with mint sprigs and edible flowers.