This recipe knows just how to spice up that bunch of kale you’ve got sitting in your fridge! Kale is one of the healthiest greens out there, so making sure it’s a part of your regular diet is pretty important. But you’ve also gotta make sure it tastes good! And that’s exactly where this salad excels. It’s loaded with all sorts of yummy flavors and textures like avocado, sun dried tomatoes, capers, fresh basil, pumpkin seeds and more. To give it an extra kick it’s topped with a vegan version of honey mustard dressing.

Recipe by: Gaz Oakley from Avant Garde Vegan

INGREDIENTS

200g Kale, washed, stems removed & torn into bite sized pieces

3 tbs Red Wine Vinegar
2 tbs Maple Syrup
1 tbs Wholegrain Mustard
2 tbs Good Quality Olive Oil
Pinch Sea Salt
Pinch Dried Chilli Flakes
Half Avocado, cubed
5 Sun-dried Tomatoes, cut small
2 tbs Capers, chopped small
2 Spring Onions, chopped small
Handful Fresh Basil, torn
2 tbs Pumpkin Seeds
Small Handful Macadamia Nuts, chopped small

1 cup/200g Cooked Wild Rice/Quinoa/Barley (optional to make it more substantial)

Serve with

Alfalfa Sprouts (optional)

 

For full recipe click here.

The featured image is a stock photo by The Creative Exchange on Unsplash meant to represent this dish