Isn’t it pretty? Purple grapes, purple onion, purple peppers! It’s amazing what combinations taste good together. Loved this salad. Loved that most ingredients are in season and sourced locally too.
Ingredients
makes 4 servings
- 2 heads kale, torn
- 6 purple mini bell peppers, deseeded and thinly sliced
- 1 small red onion, thinly sliced
- 2 cups red grapes
- Pistachios
Dressing:
- Juice from 1.5 lemons
- 1 teaspoon lemon zest
- Olive oil, approximately double the volume of lemon juice
- 2 tsp red wine vinegar
- 1-2 Tablespoons honey
- Salt and pepper
Whisk together dressing ingredients. Slice onion and peppers and tear kale into bite size pieces. If grapes are large, these can be halved. Toss ingredients with dressing and serve.
