Raw Kale Salad with Goji Berries, Sprouts, and Pumpkin Seeds
Packed with nutritional superfoods, this raw kale salad benefits from a marinating period that enhances flavour and softens the kale for easier digestion. Perfect for a healthy lunch, it can be made in a big batch to last a few days. Add shredded chicken for extra protein.
Servings: 4 Serves
Calories: 150kcal
Cost: $15
Equipment
- Large Bowl
- Grater
Ingredients
- 2 large handfuls thinly sliced kale leaves
- 2 medium carrots grated
- 2 medium celery stalks peeled and finely chopped
- ½ cup mixed sprouts e.g., broccoli, radish, clover, alfalfa
- ¼ cup goji berries
- ¼ cup pumpkin seeds
- 3 tbsp apple cider vinegar
- 1 tbsp olive oil
- Sea salt and black pepper to taste
Instructions
- Prepare the Salad: Combine all salad ingredients in a large bowl.
- Make the Dressing: Whisk together the olive oil and apple cider vinegar, then drizzle over the salad, tossing as you go. Season to taste with sea salt and black pepper.
- Marinate: Cover with cling film and keep in the fridge for at least 30 minutes before serving to allow the flavours to meld and the kale to soften.
- Serve: Serve as is or with added shredded chicken for extra protein.
Notes
- The longer the salad marinates, the better the flavour and texture.
- This salad can be stored in the refrigerator for up to 3 days.
- For added variety, consider adding other superfoods like chia seeds or hemp hearts.