Feel-good winter salad
This nourishing salad is packed with lots of fresh ginger and garlic, full of antioxidants and vitamins. Raw kale is great for digestion, along with beetroots, broccoli and avocado
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 200g raw whole-leaf kale , large stalks discarded, torn into bite-sized pieces
- 2tsp olive oil
- 1broccoli head , cut into florets
- ½cucumber , diced
- 3cooked beetroots , diced
- 100g radishes , diced
- 1avocado , diced
- 2tbsp pumpkin seeds
- 2tbsp whole almonds, brazil nuts or cashews , chopped
- 1tbsp rice vinegar
- 3tsp finely grated ginger
- 1small garlic clove , finely grated
- 2tbsp white miso paste
- 2tsp toasted sesame oil
- 1tsp white sesame seeds (optional)
Instructions
Step 1
Mix all the ingredients in a jug with 2 tbsp of boiling water. Whisk until smooth. Check for seasoning and add a splash more vinegar or soy sauce, if you like.Step 2
Put the kale in a large serving bowl, and drizzle over the olive oil and a pinch of salt. Rub into the leaves to wilt. Leave at room temperature while you cook the broccoli in a pan of boiling salted water for 3-4 mins or until cooked but with a little bite still. Drain and rinse under cold water, then drain again.Step 3
Add the blanched broccoli to the kale, with the cucumber, beetroots, radishes and most of the dressing. Briefly fold in the avocado, then top with the seeds and nuts. Drizzle with the remaining dressing to serve.