Kale & Tomato Salad

This salad combines kale, which is rich in magnesium, iron and B vitamins, with slow releasing carbohydrates and antioxidant rich tomatoes to keep your digestion, energy levels – and you – running smoothly.

Serves 1 / easy

Ingredients

  • 1 large handful of kale, chopped, tough stalks removed
  • 60g (21⁄4oz) dry quinoa or brown basmati rice, cooked according to packet instructions
  • 1 small carrot, grated
  • 1 handful of pumpkin, sesame and sunflower seeds
  • 1 handful of fresh herbs, such as basil, parsley
    or coriander
  • 4 cherry tomatoes sliced in half

Dressing

  • 2–3 teaspoons miso paste
  • 1 tablespoon extra virgin olive oil
  • Juice of 1⁄2 lemon

How to make it

Lightly cook the kale in a steamer over a saucepan of gently simmering water until tender.

While the kale is steaming lightly toast the seeds for a few minutes in a dry pan or under the grill.

Drain the kale and place in a large bowl with the cooked quinoa or rice, the carrot, seeds and herbs.

Place the dressing ingredients in a small bowl and whisk together, thinning with a little water to get the desired consistency. Pour over the salad ingredients and toss well to mix. Serve the salad topped with the sliced tomatoes.

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