Kale Detox Salad*
This is a recipe I turn to time and time again. The thick creamy dressing takes something as virtuous as Kale and makes it satisfying and delicious. Due to the nature of Kale you can make this the night before and it’s just as delicious the next day. The Apple cider vinegar is a key ingredient and brings it all together. Toppings wise go with what you have and personalise it with a mix of seeds and dried fruit.
Kale Detox Salad:
Per person - two large handfuls of kale - washed and torn into bitesize pieces with the white rib removed.
Dressing:
2 tablespoons Almond or peanut butter
1 garlic clove - pressed or very finely sliced
2 tablespoons Apple Cider Vinegar
1 small shallot finely sliced
1 tablespoon of tamari
To serve Grated carrots or finely sliced courgette, goji berries, chili flakes, Avocado, Flaked Almonds, Pumpkin seeds, Baked tofu etc.
To make the dressing combine all ingredients in a small bowl. Add a little water to loosen if required. Pour a tablespoon of the dressing over your kale and massage in. It’s best to make this about 15 minutes in advance as the apple cider vinegar helps the kale break down. Alternatively this works so well for lunch on-the-go as the kale doesn’t go soggy.
Top with whatever you like. Personally I love finely sliced courgette, baked tofu and flaked almonds but it’s really versatile and a great way to use up cupboard seeds and nuts.
*Thank you to Frontier Foods for collaborating with me on this post.
For more uses of Frontier Foods Apple Cider Vinegar see >here< and see their social channels for stockist information or shop >here<
