Kale And Broccoli Emerald Salad With Kefir Dressing | olivemagazine

Ingredients

• 100g curly kale chopped and large stalks discarded
• olive oil
• 1/2 head broccoli cut into florets
• 1 stalk celery finely sliced
• 1/4 cucumber seeded and diced
• 1 green apple cored and diced
• chopped to make 2 tbsp walnuts toasted
• 3 tbsp walnuts (see cook's notes)
• 2 tsp cider vinegar
• 1 tsp English mustard