Description
This kale salad comes together in minutes, is extremely nutritious and nothing goes to waste including the beautiful leafy celery leaves!
Ingredients
Units
Scale
- 2 cups kale (finely chopped)
- 4 stalks celery (stems and leaves)
- 1/2 cup quinoa (cooked)
- 400 grams red beans (canned)
SALAD DRESSING
- 1 clove fresh garlic (crushed)
- salt & pepper
- 1 fresh lemon (squeezed)
- 1 tsp honey
- 2 tbsps olive oil (extra virgin)
- 1 tbsp balsamic
- 1 tsp cider vinegar
- pumpkin & sunflower seeds (toasted)
Instructions
- Quinoa Cook according to packet instructions,
- Beans Organic, canned beans.
- Kale Rinse and finely chop.
- Celery Thinly sliced celery stems.
- Celery, leaves Rinse and roughly chop the celery leaves.
KALE SALAD DRESSING
- Garlic Use a garlic presser to crush the garlic
- Salt & Pepper Add a little salt and fresh cracked black pepper
- Fresh lemon Freshly squeezed lemon
- Honey Add a teaspoon of honey for sweetness
- Olive oil Extra virgin olive oil
- Balsamic A dash of balsamic vinegar
- Apple cider The cider vinegar should be less than the balsamic for balance.
- Seeds Toasted pumpkin and sunflower seeds.
- Prep Time: 10 minutes
- Category: lunch