Superfood Kale Salad with Almond Ginger Dressing

  • Serves: 6
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes
  • Total time: 35 minutes


  • 12 whole radishes, cut into quarters
  • 3 red peppers, sliced into strips
  • 2 courgettes, sliced into strips
  • 2 avocados, sliced
  • 480g/1lb chickpeas, drained and rinsed
  • 300g/10½oz quinoa, cooked
  • 180g/7oz kale leaves
  • 120g/4oz red onion
  • 120g/4oz red cabbage, thinly sliced
  • Pinch salt and pepper
  • Olive oil, for drizzling
  • Pinch of sesame seeds
  • Pinch of flaked almonds

    For the almond and ginger dressing
  • 60g/2oz fresh ginger
  • 2 cloves of garlic, halved
  • 50g/1¾oz ground almonds
  • 50ml/3 tbsp. white wine vinegar
  • 20ml/1 tbsp. maple syrup
  • 20ml/1 tbsp. rapeseed oil
  • 10ml/2 tsp. tamari soy sauce
  • Juice of half a lemon
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.


  1. Cook the quinoa according to packet instructions


  1. 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.
  2. Create the dressing by placing the ginger, garlic and 1 tbsp. water into a blender and pulse to form a smooth paste.
  3. Add the almonds, vinegar, tamari soy sauce, maple syrup and oil and blend again.
  4. Add water 1 tablespoon at a time until the consistency resembles runny houmous.
  5. Place the kale in a bowl and dress with the ginger and almond dressing.
  6. Add the cabbage, radish, quinoa, chickpeas, red onions and salt and pepper and toss well.
  7. Divide among two salad bowls, piling the mixture high. Top with the roasted courgette, roasted pepper and avocado.
  8. 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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