Kale salsa verde
This zingy, fresh salsa offers a lift to all sorts of dishes and meals. Don’t skip the standing time – the lemon juice tenderises the raw kale and shallots
- Prepare15 mins
- Total time15 mins
- 2 shallots, finely chopped
- 2 unwaxed lemons, zest and juice
- 150g Pentland Brig kale
- 50g radishes, finely chopped
- 2 Braeburn apples, cored and finely chopped
In a large bowl, mix together the shallots, lemon zest and juice. Remove any thick stalks from the kale and finely chop the leaves, or pulse in a food processor until finely chopped.
Add the kale to the bowl with the radishes and apples. Season and leave to sit for 10-15 minutes before serving.
Typical values per serving when made using specific products in recipe