Below is a delicious salad that can be made any time of the year. In the winter I’ll add 1 cup of cooked green lentils (I use french lentils), popped into the salad to warm it up. Lentils are a great source of fibre, low in calories, rich in iron and folate and are an excellent source of protein.
If you’re only eating plant based foods, omit the goats feta.
This recipe is loaded with antioxidants, vitamins and minerals, healthy fats and protein. A great salad that everyone will love!
Bunch kale washed and torn into pieces
1 orange peeled and chopped
1 red pepper chopped
1 small red onion sliced
1/4 cup toasted seeds (I used pumpkin seeds)
1 bunch of asparagus (lightly blanched) or green beans if asparagus is not in season (optional)
50grams feta (I used goats feta) chopped
1/4 cup chopped toasted almonds (to garnish)
Squeeze juice of half lemon into bowl with torn kale. Massage juice into the kale.
Add above ingredients.
Dress with vinegarette
1 cup olive oil
1/4 Apple cider vinegar
1-2 cloves garlic
1 tbsp tamari sauce
1 tbsp runny honey
Pepper to season
(If dressing is too oily add 1tbsp red wine vinegar)
handful chopped fresh mint
handful chopped parsley
This lasts for weeks in your pantry if properly stored.