Simple and so delicious this really is the best Kale salad! Garden-to-plate in a couple of minutes. Kale can be a struggle for many people to like but the curly edges and small dimples are amazing for holding on to flavours. This dressing is so easy and full of flavour it can be used on any of your garden salads.
The Best Kale Salad
Prep Time:
5 minutes
Total Time:
5 minutes
Simple and so delicious! This Kale salad is a staple garden-to-plate recipe.
Ingredients
- 4 cups chopped Kale (I used the Tuscan Variety)
- 2 TSBP Nuts or Seeds (Pumpkin and Sunflower)
- 3 Fresh Calendula Flowers
- 3 Fresh Nasturtium Flowers
- 1/4 tsp Salt
- 1 pinch dried chilli flakes
Salad Dressing
- 2 TBSP Lemon Juice
- 1 tsp Olive Oil
- 1 1/2 tsp Maple Syrup (or Honey)
Instructions
- Wash and chop the Kale into 1cm strips. Add to a mixing bowl.
- Toast the nuts or seeds in a dry frying pan - medium heat - for 2-3 minutes until slightly golden.
- Mix together the dressing and massage into the kale with your hands until fully coated.
- Sprinkle the salt, chilli, and calendula petals over the Kale and mix.
- Add the salad to a serving dish and sprinkle over the seeds and Nasturtium Petals.
- Enjoy!
Notes
Serve with a protein of your choice or pan-fried Haloumi or enjoy it on its own!
Ssubstitute edible flowers for what is available in your garden.
