Diet: Gluten Free
Serves: 4
Preparation Time: 10 minutes
Total Time: 10 minutes

Description

This salad promises to elevate any meal with its bold flavours and satisfying textures.

Looking for what to pair this dish with? We’ve got you covered with two serving suggestions below.

Main meal serving suggestion: With our feta and dill stuffed salmon recipe, some sweet potato mash and tender stem broccoli.

Brunch serving suggestion: With avocado on toast and a boiled egg.

Ingredients

• 180g kale (stems removed and roughly chopped)
• 2/3 cup roasted and salted almonds (chopped)
• 2/3 cup parmesan (grated)

Salad Dressing

• 1/4 cup olive oil
• Juice of 1 lemon
• 1 garlic clove (grated)
• 1 tsp Dijon mustard
• Sprinkling of salt (we like to use garlic sea salt)

Method

1. Wash the kale thoroughly and put in a large bowl. (If you usually prefer cooked kale so its softer, then there is the option to put the kale in a sieve, pour boiling water over it to wilt it a little, then run under cold water to bring it back to a cooler temperature before putting in a bowl).
2. Add the chopped almonds and parmesan.
3. Mix together the dressing ingredients and pour over the kale salad. Toss it all together and serve with your choice of protein.