Order Meal Plan

Super Salad Bowl

Soups & Salads

Being a bit of a veggie freak, I’m always buying surplus to the needs of my little household. I’m like a drunk girl in a 7-Eleven at 3am when I’m set loose in the markets, touching and sniffing everything with a big loony smile on my face. I’m convinced 63 bunches of kale is a rational purchase for a family of two. The hubs thinks I’m mildly crazy, but he’ll be thanking me when he doesn’t get scurvy.

So this habit of over-buying leads to some creative and colourful salads, because I also get a smug satisfaction from using everything up. The beaut thing about this bowl of goodness is the hardy veg doesn’t go all limp and gross overnight in the fridge (and the apple doesn’t go brown because of the lime juice), even when dressed, so leftovers are perfect for the lunchbox the next day. Genius.

 

Method

Prepare the kale by cutting the soft leaves from the hard spines, then tear the leaves into bite-sized pieces.

Now for a bit of food wankery- you’re going to massage the leaves. I know, I know, if anything is getting massaged around here it should be you, but trust me on this. A little TLC, and it turns the leaves from quite bitter and tough to soft and sweet. Drizzle on a teaspoon of the coconut oil and just grab handfuls of the greens and rub them together for a couple of minutes. You can play some Marvin Gaye if you’re into that sort of thing. I won’t judge. You’ll see the leaves darken and soften.

You can chop the broccoli fine with a knife, but I just pulse mine a few times in the food processor.

I then put the shredding attachment on the processor and shred the apple. You could just grate it too.

Throw all the salad ingredients together with the kale, squeeze over the lime juice and mix well.

Whisk the dressing ingredients together and toss through.

Season with salt and pepper and you’re good to go.

Ingredients

  • 3 large kale leaves, torn
  • 5 Brussels sprouts, sliced thinly
  • handful of broccoli florets (approximately 100g)
  • 5 radishes, sliced thinly
  • 1 small green apple, cored and grated
  • handful of grapes, halved
  • 1/4 cup pomegranate seeds
  • 1/3 cup fresh grated coconut
  • 1/4 cup almond flakes
  • 2 tablespoons sunflower seeds
  • juice of 1/2 lime
  • sea salt and black pepper to season

Dressing

  • 1/4 cup coconut oil, melted
  • 1/4 cup coconut milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey