Kale, Broccoli & Cashew Salad

I love a good salad! They are often quick to prepare and nutritious to boot. This one is no exception. It is super colourful with a sweet and tangy dressing, which makes the perfect accompaniment to meat. If you want to enjoy it for lunch, adding grilled halloumi or feta will boost the protein, making it satiating and delicious.

Like all salads, the proof is often in the preparation - chopping and grating of the raw ingredients. This salad includes raw broccoli, which I enjoy, but if you are not sold on that idea, lightly steam the broccoli before chopping.

Trim the kale close to the stem

Roughly chop the broccoli

Mix ingredients together

Why massage kale …

Discovering the trick of massaging kale has been a game-changer for me. Perhaps one reason kale is not as popular as it could be is that if not massaged prior to using raw, it can be tough and difficult to chew due to the fibrous nature of the leaves, especially the curly variety. Massaging helps to soften the leaves, making them easier to eat raw and digest. Massaging also enhances the flavour by distributing it throughout the leaves. If you find kale too bitter, I recommend using an acidic ingredient like lemon juice, which can help to mellow out the bitterness, making the kale more enjoyable.

I find the easiest way to prepare kale is to remove the leaves from the hard stem using a knife, although you can just run your hands along the stem. Then chop up to the desired size, and then gently massage through olive oil with a little salt and if you find kale bitter, a little lemon juice. I like to massage for about a minute. You can massage for longer, depending on how tough the kale is. You will know it is ready as the leaves become darker and soft.

If you love kale, I recommend my Kale & Blue Cheese Salad.

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Kale, Brocolli and Cashew Salad

Yield: 4

Author: Lee Newcombe

Prep time: 20 MinTotal time: 20 Min

This delicious salad epitomises health and wellbeing, with a satisfying crunch and tangy dressing. It's a surefire winner!

Ingredients

• 1/2 bunch kale, shredded
• 1 tablespoon extra virgin olive oil
• 1 head broccoli, chopped
• 1/8 red cabbage, finely shredded
• 1 carrot, grated
• 1/2 bunch of coriander roughly chopped
• 1/2 cup cashews, roasted and roughly chopped

Dressing

• 1/4 cup extra virgin olive oil
• 1 tablespoon tahini
• Juice 1 lime
• 1 tablespoon maple syrup
• 1 tablespoon apple cider vinegar

Instructions

1. Add all the dressing ingredients together and mix well. Season and adjust to taste.
2. Add kale to a large bowl, then drizzle over 1 tablespoon of extra virgin olive oil. Use your fingers and massage the kale for about 60 seconds to soften the leaves.
3. Add the broccoli, red cabbage, carrots, spring onion, coriander or mint and finish with the chopped cashews. Season well and toss.
4. Drizzle over the dressing and toss the salad together.
5. Serve and enjoy.

Nutrition Facts

Calories

350

Fat

27 g

Sat. Fat

4 g

Carbs

24 g

Fiber

6 g

Net carbs

18 g

Sugar

9 g

Protein

9 g

Sodium

81 mg

Cholesterol

0 mg

Please note: The nutritional information is included as a guide only.