Kale Salad with Almond Ginger Dressing
Serves: 6
Cost CuttingEco FriendlyQuick MakeVegan Friendly
A light and zesty salad, packed with healthy ingredients, and perfect for long lazy lunches or packed away for a summer picnic.
Ingredients:
2 courgettes, sliced into strips3 red peppers, sliced into strips
olive oil, for drizzling
180g kale leaves
120g red cabbage, thinly sliced
12 whole radishes, cut into quarters
300g quinoa, cooked according to packet instructions
480g chickpeas, drained and rinsed
120g red onion
pinch of salt and pepper
2 avocados, sliced
pinch of sesame seeds
pinch of flaked almonds
For the almond and ginger dressing:
60g fresh ginger
2 garlic cloves, halved
50g ground almonds
50ml white wine vinegar
10ml tamari soy sauce
20ml maple syrup
1 tbsp rapeseed oil
the juice of half a lemon
method:
- Preheat the oven to 200C/400F/Gas 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 tbsp at a time until the consistency resembles runny hummus.
- 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.
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