Kale makes a great base for a packed-lunch salad as it doesn’t lose it’s crunch. In fact it’s easier to chew and digest when it’s been left to marinate for a few hours or even over night. It’s a true superfood packed with fibre, vitamin A, vitamin C and iron. This salad will keep in the fridge for a couple of days.
Substitute salmon, chicken or feta cheese for a non-veggie alternative.
Ingredients
Serves 2
1 bag of washed chopped kale
1/4 tsp of garlic or sea salt
juice of 1 lemon
1 avocado
Handful of pitted green olives
Handful of cherry tomatoes, halved
Handful of toasted nuts or seeds e.g. sesame, pumpkin, sunflower or almonds
Handful of sliced radish
1 block marinated tofu cubed.
- Place the kale in a bowl and sprinkle over the salt. Massage the lemon juice and avocado into the leaves until they start to wilt.
- Add in the other ingredients and toss gently.
