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Kale, avocado and almond salad

Written by Catherine Saxelby on Wednesday, 08 January 2014.
Tagged: easy, healthy recipes, high fibre, kale, light meal, meatless, salad, vegetarian

Ready In: 15 minutes
Prep Time: 15 minutes
Cooking Time: Nill
Serves: 6-8

This is a strong gutsy salad which does double duty as a side salad to steak or a roast but can work as a filling meatless main meal salad as well. There are now so many recipes for kale that I had to add my own contribution! Just keep in mind that the kale has to be really fresh-fresh.

Ingredients

For the salad:
500g fresh kale (approx 2 large bunches), washed and chopped finely
1 avocado, cubed
½ cup (80g) toasted almonds or use hazelnuts, walnuts or pine nuts
½ cup cranberries or raisins
¼ cup soft feta or goat’s cheese, crumbled
Garlic lemon dressing:
1 clove garlic, crushed
3 tablespoons extra-virgin olive oil
Zest and juice of 1 lemon
1 teaspoon Dijon mustard
Freshly-ground pepper

Nutrition per serve

Per serve of 6 servings: 1380 Kilojoules (330 Calories), 28g fat (including 5g saturated fat), protein (7g) 11g carbohydrate, 5g fibre, 150mg sodium. Read our nutrition rating system.

Directions

Prepare kale leaves and place in a large mixing bowl.

Pour the combined dressing over the washed, chopped kale and massage for a few minutes to allow the flavours to be soaked up and for the leaves to be softened. Arrange on the base of a large serving bowl or platter.

Top with avocado cubes, then sprinkle over almonds, berries and crumbled cheese

To make dressing:
In a jar combine dressing ingredients and shake until combined.

Variations

Variations to make this salad into a light meal - add one of these and toss well before serving:

• 1/2 cup cooked quinoa
• 1 cup cubes of pumpkin or sweet potato, roasted
• 1/2 cup shaved parmesan, crumbled goat or feta cheese

Recipe developed by dietitian Airlie Lacy.

Download my Fact Sheet on pdf A salad a day keeps kilos away (1023 KB) .

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