Herb and kale salad with a zesty lemon-pepper dressing

This fresh, flavorful salad is a versatile recipe that can be used as a side dish at your next “braai” or barbecue, or serve as the base of a “salad bowl” – add a protein source (like chicken, fish, eggs, beans etc.) and a whole grain/complex carbohydrate (like quinoa, brown rice, diced potato, or whole grain pasta) for a complete meal!

Herb and Kale salad with lemon-pepper dressing

Prep Time: 15-20 minutes

Servings: 4

INGREDIENTS

Herb and Kale salad

• 3 cups kale leaves
• 1 cup rocket leaves
• 1/4 cup parsley
• 2 medium-sized spring onions
• 1/2 cup baby tomatoes
• 1/2 cup celery sticks
• 1 small yellow sweet pepper
• 1/4 cup cashews roughly chopped

Lemon-pepper olive oil dressing

• 1-2 tbsp olive oil extra virgin if possible
• 1/4 cup lemon juice
• 1/2 tsp garlic minced
• 1/2 tsp black pepper
• 1/2 tsp salt (*add more/less to suit your taste preferences)

INSTRUCTIONS

Salad instructions

1. Wash all the produce thoroughly.
2. Chop the salad kale leaves, rocket, celery, parsley, salad onions and yellow pepper. Half the baby tomatoes.
3. Add all the salad ingredients into a salad bowl. Add the roughly chopped cashews toss the ingredients together using salad serving spoons.

Dressing instructions

1. Add together the salad dressing ingredients in a mixing bowl, and stir to combine. Drizzle over the salad and toss together once again to ensure the dressing is spread evenly through the salad.

RECIPE NOTES

This salad should last for about 48 hours if stored in the fridge. If you are not a kale fan, any dark, leafy vegetable will work well in this recipe.