Superfood Kale Salad with Almond Ginger Dressing

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Superfood kale salad
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.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Salad
Cuisine British
Servings 6

Ingredients  

  • 12 whole radishes (cut into quarters)
  • 3 red peppers (sliced into strips)
  • 2 courgettes (sliced into strips)
  • 2 avocados (sliced)
  • 480 g chickpeas (drained and rinsed)
  • 300 g quinoa (cooked)
  • 180 g kale leaves
  • 120 g red onion
  • 120 g red cabbage (thinly sliced)
  • pinch salt & pepper
  • olive oil (for drizzling)
  • pinch of sesame seeds
  • pinch of flaked almonds

for the almond and ginger dressing

  • 60 g fresh ginger
  • 2 cloves of garlic (halved)
  • 50 g ground almonds
  • 50 ml white wine vinegar
  • 20 ml maple syrup
  • 20 ml rapeseed oil
  • 10 ml tamari soy sauce
  • juice of half a lemon

Instructions 

Preparation

  • Cook the quinoa according to packet instructions

Method

  • 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.
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