A healthy and easy to make salad that is suitable for lunch, appetizer and is vegetarian friendly. It can be adapted for vegans - eliminate the cheese.
In a frying pan over medium heat, add the walnuts and olive oil. Mix to coat the walnuts. Cook, mixing occasionally, until walnuts starts to brown. About 6 to 8 minutes. Turn off stove. Transfer to a small bowl and set aside.
MAKE THE SALAD DRESSING:
Add all of the salad ingredients into a measuring cup or bowl. Use a whisk to mix the ingredients until it becomes emulsified (creamy looking). Set aside.
MAKE THE SALAD:
Add the kale to a large salad bowl.
Add in the tomatoes, cucumbers, apples, mangos, kiwis, avocados and blue cheese. Use two spoons to gently combine.
Add the walnuts and 4 tablespoons of the salad dressing. [or more to your likung]Note: I usually serve the walnuts on the side due to nut allergies in my household. Note: I also like to serve the dressing on the side for two reasons: 1) salad won't wilt if there is left over -can keep up to one day; 2) you can better control how much of the dressing you want (manage your calories).Left over dressing can be stored up to one week in the refrigerator and can be used to marinate chicken fish or shrimps.
Plate and serve as an appetizer, lunch salad or side dish. Enjoy.