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This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin,
fresh spinach and wombok, plus the usual staples of local carrots and spuds.
This week's boxes are full of smoky celeriac, nice sized cauliflower, ripe pumpkin, fresh spinach and wombok, plus the usual staples of local carrots and spuds.
Kale Rainbow Detox Salad with Lemon Vinaigrette

Kale Rainbow Detox Salad with Lemon Vinaigrette

For the Vinaigrette:
Juice of 3 lemons (about 1/2 cup)
2 teaspoons olive oil
2 cloves garlic, minced
salt and black pepper, to taste

For the salad:
2 bunches kale (about 6-8 cups), desteemed and finely chopped
1 red capsicum, diced
1 orange capsicum, diced
1 yellow capsicum, diced
1 cup shredded carrots
1/2 small red onion, diced
1/2 cup chopped cilantro
1/3 cup chopped parsley
1/4 cup roasted almonds
1/2 avocado, diced

To make dressing: place lemon juice, olive oil, garlic, and salt in bowl; whisk together until combined and set aside.

In a large bowl, toss kale, capsicums, onions, and carrots together. Add dressing, cilantro, and parsley.

Use hands to massage kale with dressing; this is important so that the kale absorbs the dressing. Place in refrigerator for 30 minutes to an hour to let flavors soak in.

Before serving, toss salad again. Top with almonds and avocado. Makes 4 servings.

ambitiouskitchen.com
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