Warm Kale, Orange and Tahini Salad


I often find during the winter months that I miss having fresh salads and raw foods, yet its often difficult to incorporate them into our diets when its cold outside and we seek warmer and more stimulating foods. Although Its important in winter to include spices like ginger and chilli and more warming foods into our dishes, Its still good to make sure your getting a good variety of colourful nutrient rich foods and the natural enzymes and fibre they contain.


Try this healthy winter salad, a twist on the usual chilled option to help add more fresh vegetables to your diet during winter. Loaded with healthy fats, protein, antioxidants and plenty of fibre.

Ingredients

2 cups Kale

1/2 cup Broccoli

1 Can/ 400g Red Kidney Beans

Handful of Fresh Rocket

1/2 a Large Avocado

2 Cloves Garlic

Large Handful Chopped Fresh Parsley

1 tsp Coconut Oil

Optional additions

(grated carrot, beetroot, cabbage, red peppers, fresh salad leaves)

Dressing Ingredients

4 Tbsps Tahini

1 Tbsp Tamari

3 Tbsps Orange Juice

Tip

Try with alterations to add variety to your diet. Once the kale and broccoli have been cooked you can think about adding raw beetroot, grated carrot, cabbage or fresh salad leaves such as rocket and spinach.


Method

Sautee the kale and broccoli with the garlic, coconut oil and a little water until almost cooked. Drain and rinse the kidney beans and add to the pan, cook for a further 5 minutes. Whilst cooking prepare the dressing, add the tahini and tamari to a small bowl and mix well. Slowly add the freshly squeezed orange juice to the dressing and mix well. Add the contents of the pan to a serving dish, allow to cool slightly before adding the fresh rocket. Slice the avocado into small cubes and sprinkle on top. (add any optional ingredients here). Drizzle the thick dressing over the dish, mix well and top with fresh parsley.


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