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Kale Salad

Kale Salad

This recipe is healthy and delicious. It's a flavoursome salad - juicy, sweet and with a good hit of protein thanks to chickpeas and quinoa. The soaked cranberries give it that extra twang, which complement the kale well. Serve as a side with your dinner or as a filling in wraps or spring rolls.  

Servings: 4   -   Time: 35 min   -   Difficulty: medium

Ingredients & Method

240 g kale
1 Tbsp olive oil or flaxseed oil
Pinch sea salt
Pinch vegetable stock powder 

Wash kale, destalk, cut into 3mm ribbons.
Massage into the kale the olive oil/ flaxseed oil and pinch of salt and stock powder, leave aside to soften.


Other ingredients:
80 g carrots
100 g cooked (or canned, drained and rinsed) chickpeas
8 g chives
8 g parsley
25 g red cabbage
25 g red onions
40 g sunflower seeds, toasted
120g cooked quinoa (50 g raw quinoa)
35 g dried cranberries

Coarsley grate carrots. Chop chives & parsley finely. Slice red cabbage very finely. Dice red onion very finely.            


56 g orange juice             
36 g lemon juice 
60 g water
6 g yeast flakes 
6 g stock powder
8 g Bragg Liquid Aminos (or soy sauce)

Combine all ingredients in a jug or bowl and mix with a fork.

Mix softened kale, cooked quinoa, diced vegetables, sunflower seeds and dressing well. Taste and adjust seasoning as needed. Enjoy :)


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