Superfood Kale Salad with Almond Ginger Dressing

A light and zesty salad, packed with healthy ingredients, and perfect for long lazy lunches or packed away for a summer picnic.

This recipe was sent to Kitchen Geekery by Bill's Restaurants.

Preparation

Preheat the oven to 200°C/400°F or Gas Mark 6.
Lay the courgette and red pepper on a baking tray, drizzle with a little olive oil, roast for 15-20 minutes and then drain on a paper towel.
Create the dressing by placing the ginger, garlic and 1 tbsp. water into a blender and pulse to form a smooth paste.
Add the almonds, vinegar, tamari soy sauce, maple syrup and oil and blend again.
Add water 1 tablespoon at a time until the consistency resembles runny houmous.
Place the kale in a bowl and dress with the ginger and almond dressing.
Add the cabbage, radish, quinoa, chickpeas, red onions and salt and pepper and toss well.
Divide among two salad bowls, piling the mixture high. Top with the roasted courgette, roasted pepper and avocado.
Toast the sesame seeds and flaked almonds in a dry pan for a few minutes and add to the salad.

Kale belongs to the same family as cabbage, Brussels sprouts, and collards.