Broccoli Kale Salad
Crisp broccoli kale salad with Indian-spiced dressing, sweet cranberries, toasted almonds & pumpkin seeds. Ready in 15 minutes, naturally gluten free.
Ingredients
- 50-60 g kale tough stems removed and leaves finely shredded
- 250 g broccoli finely chopped into tiny florets and small stem pieces (raw)
- ½ small red onion very thinly sliced
- 25 g dried cranberries
- 30 g almonds sliced
- 2 tablespoon pumpkin seeds
- 3 tablespoons pomegranate arils
- 1 small handful fresh coriander (cilantro), chopped
Dressing
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar or white wine vinegar
- 1 teaspoon wholegrain mustard
- 1 teaspoon honey substitute with agave syrup, maple syrup, or brown sugar
- 1 green chilli finely chopped
- 1 garlic clove
- fine sea salt to taste
- 1 pinch ground cumin
- 4 tablespoons extra virgin olive oil
Instructions
Make the Dressing
- Add 1 tablespoon lemon juice, 1 tablespoon apple cider vinegar, 1 teaspoon wholegrain mustard, 1 teaspoon honey, 1 teaspoon honey, 1 green chilli (de-seeded for a milder effect), 1 garlic clove, fine sea salt, and 1 pinch ground cumin to a blender.
- Blend to a smooth liquid.
- Slowly drizzle 4 tablespoons extra virgin olive oil into the blender. Continue blending as you add the olive oil, which should emulsify and thicken the dressing.
Soak the Cranberries
- Soak 25 g dried cranberries in plenty of water (you can also use orange juice or pineapple juice) to plump them up again.
Toast the Nuts and Seeds*
- In a dry pan over low heat, add 30 g almonds (sliced into slivers). Toast until just slightly golden, and set aside.
- In the same pan, toast 2 tablespoon pumpkin seeds until slightly crunchy. Turn off the heat.
Make the Salad
- Add 50-60 g kale (de-stemmed and chopped) to a large bowl. Add a small amount of dressing to the kale and massage the kale until softened, a few minutes.
- To the same bowl as the kale, add 250 g broccoli (finely chopped), ½ small red onion (sliced), 3 tablespoons pomegranate arils, 1 small handful fresh coriander (roughly chopped), soaked and drained cranberries, the toasted almonds, pumpkin seeds, and the remainder of the dressing.
- Toss the salad well and serve.
Notes
*This step can easily be skipped by buying pre-toasted nuts and seeds, making this broccoli kale salad 100% no-cook!
Equipment
Nutrition
Calories: 269kcalCarbohydrates: 18gProtein: 6gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 14gTrans Fat: 0.01gSodium: 82mgPotassium: 405mgFiber: 5gSugar: 10gVitamin A: 1708IUVitamin C: 73mgCalcium: 92mgIron: 2mg
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