PREP TIME: 10 mins. SERVINGS: 2-4

Sweet and sour additions of plum, berries, and ruby sauerkraut bring kale to another level in this deliciously tangy salad.


For Dressing: AP Mirabelle Plum Preserve

1/4 cup apple cider vinegar 1/4 cup extra virgin olive oil 2 tbsp Chia Seeds 1/4 cup Water Sea salt & Ground Black Pepper

For Salad:

AP Ruby Sauerkraut

1 cup Shredded Kale 1 tbsp Extra Virgin Olive Oil 1 Large Courgette shredded or spiralised 1 Red Apple finely sliced 1/4 cup Walnuts or Pecans toasted or raw 2 tbsp Goji Berries or Dried Berries Zest of lemon and 2-3 tbsp juice

DIRECTIONS 1. Make the dressing by adding 1/4 cup preserve and all other ingredients into a bullet-style blender and blend until smooth. Leave to sit in the fridge and thicken. 2. Add kale to a large bowl (wash and remove the woody stalks) and toss 2-4 tablespoons of sauerkraut to cover. 3. Stir in remaining ingredients and drizzle with dressing to serve.