Kale, pear and walnut salad with lemon, ginger and vanilla dressing

Ingredients

For the dressing

5-6 tablespoons extra virgin olive oil
juice of 1 lemon
1 teaspoon apple vinegar
2 teaspoons agave syrup
1 teaspoon fresh ginger juice
a quarter of a teaspoon dried, powdered ginger
a quarter of a teaspoon powdered vanilla
whole sea salt, just enough to taste
white pepper, just enough to taste

For the salad

1 large bunch of kale, cleaned, stems and tough ribs removed
1 large and very firm pear, cleaned, quartered lengthwise, cored and finely sliced (you can use a potato peeler to make really thin slices)
2 handfuls of shelled walnuts, coarsely chopped

Makes 2-4 servings.

Directions

Put all the dressing ingredients in a jar, secure with a lid and shake until perfectly combined. Set aside.

Break the kale leaves into slightly larger than bite-size pieces and put them into a large salad bowl, add the pear slices and the walnuts and toss. Serve with the dressing on the side, or drizzle lightly and serve.

Posted in: autumn,fruits,gluten-free,lunch-box,picnic,salads,savoury,vegetables,winter

Tagged as: extra virgin olive oil, ginger, kale, lemon, pears, vanilla, walnuts