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One of my favourite breakfast salad. I used a variety of kale leaves from my garden, but one type of kale leaves can be used for this recipe. Adding nuts and seeds bring more flavours, texture and nutritions to this salad. Do not use extra virgin olive oil to this recipe. Use mild flavoured oil as it cuts down the bitterness of the kale leaves.

 
Preparation time: 10 mins.
Serve 2.
 

1 bunch kale, washed, pad-dried, thinly shredded (chiffonade)

1 medium red or yellow (pepper) capsicum, deseeded, thinly sliced
1 medium tomato, diced 
1 handful sliced almond or choice of nuts
1/2 hand full pumpkin ( seeds (kernels) or choice of seeds  
1 small cucumber, thinly sliced,lengthwise,
1/2 medium red onion, thinly sliced crossways 
1 – 1 1/2 tbsp lime or lemon juice
1 tbs almond oil or choice of oil
salt to taste
 
Method
 
1.In a  suitable bowl add kale, tomato, cucumber and onion then the oil, salt, and lime juice. 
 
3.Toss all ingredients until well combined. Taste to season.
 
4. Arrange the prepared salad plate then sprinkle with nuts and seeds. 
 
 
 
 
 

 

    

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