0 Remove the stems from the kale using the loop on your tongs. Then wash and thoroughly dry the kale leaves. Next, chop the leaves into bite-sized pieces.
1 Finely dice the celery stalk and apple.
2 Toast the walnuts in a dry skillet over medium heat for a few minutes until fragrant, being careful not to burn them. Once toasted, chop them roughly.
3 In a large mixing bowl, combine the chopped kale (or lettuce), diced celery, diced apple or pear, and toasted walnuts.
4 In a separate small bowl or small mason jar, whisk or shake (with the lid on) the olive oil, lemon juice, honey or agave, salt, and parsley to make the dressing.
5 Pour the dressing over the salad ingredients in the large mixing bowl.
6 Toss the salad gently until all the ingredients are evenly coated with the dressing.
7 Taste and adjust seasoning if necessary. Serve your Adele Salad immediately.
