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Salads

Kale & Blueberry

By 28/08/2018 No Comments

Day 19 of Salad a Day

Kale Blueberry

I once saw an article about kale and that it is too bitter and you’re better off eating baby spinach or regular spinach or any other type of green except kale. But I have to disagree. Sure, kale is a little tough and hard to eat straight from the stalk but so are potatoes. And we all know how delicious potatoes are once they’ve been cooked and turned into hot potato chips/fries.

You don’t need to go to those lengths to get kale tasty enough be enjoyed, although it is amazing sprayed with oil and toasted in the oven. Kale chips, anyone?

The secret to raw kale in a salad is the dressing. This time I’ve teamed it with grated apple, silken tofu, rice milk and (vegan) Worcestershire sauce – see the note in the recipe.

There seems to be a lot of liquid, but the kale soaks it all up and it becomes a much softer, more pleasant tasting leaf. Add to that the blueberries and carrot and you have an incredibly high in anti-oxidant salad.

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Kale & Blueberry

  • Author: Amanda
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4
  • Category: Salad
  • Cuisine: Australian

Ingredients

  • 1 bunch kale
  • 1 punnet blueberries
  • 2 medium carrots (thinly sliced (spiralize if possible))
  • 6 tablespoons apple cider vinegar
  • 1 teaspoon Worcestershire sauce
  • 1 apple (grated)
  • ½ cup rice milk
  • 2 tablespoons silken tofu

Instructions

  1. Remove the stalks from the kale and slice finely.
  2. Add to a large bowl.
  3. Add the dressing ingredients to a bowl and whisk to combine. It will seem like a lot of liquid.
  4. Pour the dressing over the kale and toss to combine. The kale will soak up the dressing.
  5. Spiralize the carrots and cut into 10 cm lengths. If you don’t have a spiralizer, then grate the carrots.
  6. Toss the carrot through the kale.
  7. Top with blueberries to serve.

Notes

Read the label of your Worcestershire sauce as traditionally it has anchovies in it. But you can buy anchovy free Worcestershire sauce from the supermarket. In Australia, the Coles and Woolworths brands don’t have anchovies, not even in the ‘Worcestershire sauce powder’ that is listed as an ingredient on the label.

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This is part of #saladaday – A fresh, new salad everyday for 30 days. After being inundated with requests to have all the salad recipes together, I’ve collated them all into an ebook, which is on sale here.

 

salad a day[wpurp-searchable-recipe]Kale & Blueberry – – kale, blueberries, carrots (thinly sliced (spiralize if possible)), apple cider vinegar, Worcestershire sauce, apple (grated), rice milk, silken tofu, , Remove the stalks from the kale and slice finely.; Add to a large bowl.; Add the dressing ingredients to a bowl and whisk to combine. It will seem like a lot of liquid.; Pour the dressing over the kale and toss to combine. The kale will soak up the dressing.; Spiralize the carrots and cut into 10 cm lengths. If you don't have a spiralizer, then grate the carrots.; Toss the carrot through the kale.; Top with blueberries to serve.; ; – Read the label of your Worcestershire sauce as traditionally it has anchovies in it. But you can buy anchovy free Worcestershire sauce from the supermarket. In Australia, the Coles and Woolworths brands don't have anchovies, not even in the 'Worcestershire sauce powder' that is listed as an ingredient on the label. – Salad – Australian – Eat – Salads[/wpurp-searchable-recipe]

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