← Nouns Cooking · Plant-Based

Ingredients

• 200 g curly kale or cavolo nero, stems removed, leaves torn
• 3 tbsp extra-virgin olive oil
• 1 Lemon, juiced
• 1 tsp Dijon mustard
• 1 tsp Maple syrup
• 1 clove small garlic clove, crushed
• ½ tsp Salt
• 1 Carrot, grated
• 1 small raw beetroot, peeled and grated
• 1 Avocado, diced
• 30 g Dried cranberries
• 30 g Pumpkin seeds (pepitas)

Method

1. Whisk the oil, lemon juice, mustard, maple syrup, garlic and salt in a large salad bowl.
2. Add the kale and use your hands to scrunch and rub it into the dressing for about 2 min, until the leaves darken, soften and shrink by about a third.
3. Toast the pumpkin seeds in a dry pan over medium heat for 3–4 min, shaking, until they puff and start to pop. Tip onto a plate to cool.
4. Toss the carrot, beetroot and cranberries through the kale. Top with the avocado and toasted seeds just before serving.

Tips

• Unlike most salads, the dressed kale keeps well for a day in the fridge; add the avocado and seeds when serving.
• Add a can of chickpeas or some crispy tofu to make it a full meal.

Sources

Written in our own words after cross-checking these recipes:

Love and Lemons BBC Good Food RecipeTin Eats