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Ingredients
  • subheading: Salad base:
  • 4 cups finely shredded kale - after ribs removed See Notes 1, 2 and 3
  • 1 medium red apple See Note 4
  • 1 small red onion
  • subheading: Dressing:
  • ½ cup Greek-style yoghurt - full fat
  • ¼ cup whole egg mayonnaise
  • 1 tablespoon extra virgin olive oil See Note 5
  • 3 teaspoon lemon juice - freshly squeezed
  • 1 teaspoon Dijon mustard
  • 1 ½ teaspoon honey - or to taste
  • sea salt and freshly ground black pepper - to taste See Note 6
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