Well everyone’s talking about kale….but what makes this food a “superfood”??? It’s jammed packed full of iron, calcium, vitamin C, vitamin K, antioxidants & fibre. It works in salads, juices, smoothies & even as chips! Whip up this salad & serve with fish, chicken, lamb or even prawns. This recipe comes from Pete Evans new Paleo recipe book -“Healthy Every Day”….my new best friend in the kitchen!!!
Ingredients
- 2 bunches of kale, wash & remove central stalks, thinly slice
- 2 1/2 Tblsp olive oil
- 1 large fennel bulb, thinly sliced
- 4 radishes, thinly sliced
- 100g sunflower seeds, toasted (or use your LSA!!)
Dressing
- 3-4 Tblsp seeded mustard
- 80mL lemon juice
- 100mL olive oil
- Pink Himalayan salt & ground black pepper to taste
Method
- Place mustard & lemon juice in bowl & whisk together.
- Slowly whisk in olive oil until well combined, & season with salt & pepper.
- Place kale in large bowl & pour over the olive oil. Rub the oil into the kale with your hands. This removes the waxy coating from the kale& allows it to absorb the dressing.
- Pour the dressing over the kale, toss & leave to stand for 30mins.
- Just before serving, toss in fennel, radishes & sunflower seeds.
Extra Recipe:
- Preheat oven to 120C & line baking trays.
- Toss bunch of washed, destalked roughly chopped kale in 1 Tblsp coconut oil, & sprinkle with some pink Himalayan salt, or any other spices you like.
- Place kale onto baking tray & bake for 35-40mins, or until crispy.
- Eat immediately or keeps in air tight container for up to 2 weeks.
Enjoy this “superfood” in so many ways…