Very Green Zingy Kale Salad
Crisp seasonal garden leaves and fresh vegetables tossed in a vibrant house dressing, finished with toasted seeds and fresh herbs.
Ingredients
- • 100 g curly kale
- • 150 g fine green beans (stalks removed and cut in half)
- • 150 g green grapes (halved and pips removed)
- • 1 green skinned dessert apple (cored and diced)
- • 50 g watercress
- • 100 g ready cooked wholegrain quinoa
- • juice of 3 limes ((approx 4 tbsp))
- • 1 tsp light soy sauce
- • 1 tbsp clear honey
- • 1/8 tsp garlic granules
- • salt and pepper to taste
- • lime wedges to garnish (optional)
Preparation Steps
Place a large saucepan of water on the hob and bring to the boil.
Add the green beans to the saucepan of boiling water and boil for 3 minutes. Remove the beans from the boiling water using a slotted spoon and plunge into a bowl of cold water.
Add the curly kale to the saucepan of boiling water and boil for 2 minutes. Remove the curly kale from the boiling water using a slotted spoon and plunge into a bowl of cold water.
Using a sieve, strain off the water from both the beans and the curly kale and shake well to remove excess water. Place on a sheet of kitchen paper to absorb any further moisture.
Place the kale and beans in a large bowl and add the grapes, apple, watercress and quinoa.
Place the lime juice, soy sauce, honey, and garlic granules in a small bowl. Mix with a fork and season to taste with salt and pepper.
Pour the dressing over the salad and toss well. Taste the salad and add a little more salt and pepper if needed.
Serve immediately and - optionally - garnish with lime wedges.