Crunchy Kale Salad

Super salad for when you're on the go

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.
  1. 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.
  2. Add in the other ingredients and toss gently.
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About Michelle Lake

Hi, I run Mission Nutrition, and I'm a nutritional therapist/ nutritionist helping people all over St Albans & Hertfordshire feel happier & healthier. If your diet needs an overhaul, come and see me for a nutrition consultation! Tel: 01727 893 042 / 01727 869 929 or email michelle@mission-nutrition.co.uk