Spinach and Kale Salad
Ingredients
- 250 g kale
- 4 spring onion, sliced
- 1 bunch parsley, chopped
- 1 bunch mint, chopped
- 1 tablespoon grated fresh ginger
- 2 handfuls baby spinach leaves
- 200 g sprouted mung beans
- 2 oranges, peeled and chopped
- 1 lemon, juice and zest
- 1 teaspoon ground black pepper
- pinch sea salt
- 1/2 tsp ground or fresh turmeric 1 clove fresh chopped garlic
- 2 tablespoons cold pressed EVOO
Method
Wash kale and remove the tough inner stem. Shred the leaves and place into a large mixing bowl. Add a little salt, pepper and the juice of 1 lemon plus the olive oil, garlic, ginger and turmeric. Massage the aromatics into the leaves for 1 – 2 minutes or until the kale has slightly collapsed and soffened. Add the spinach, mung beans and orange.
Toss through gently until they are evenly distributed through the salad.
Serves 4
Adapted recipe from The Healthy Chef
