Ingredients:
1 bunch curly kale
¼ cup extra virgin olive oil
½-1 teaspoon sea salt
1 avocado, chopped into cubes
1/3 cup pumpkin seeds
1/3 cup cashew nuts or walnuts
½ cup chopped herbs (parsley and coriander or basil work well)
½ cup crumbled goats feta
Pepper to taste
What To Do:
1. tear off the kale leaves from the stems and place into a large bowl (throw away the stems)
2. massage the olive oil and sea salt through the kale until leaves are soft and it has reduce to about ½ of its original size
3. mix through remaining ingredients and serve.
Variations:
Mexican inspired salad:
Basic kale mix (Kale, olive oil, sea salt) + chopped cherry tomatoes, thinly sliced red onion, chopped avocado and coriander.
Hearty winter roast veggie salad:
Basic kale mix (Kale, olive oil, sea salt) + roasted beetroot + roasted sweet potato + goats feta + roasted walnuts.
Sweet and salty autumn salad:
Basic kale mix (Kale, olive oil, sea salt) + chopped nectarine or peach + chopped avocado + roasted sweet potato + roasted walnuts.
Article by Kavisha Jega
Holding a Masters degree in Wellness, Kavisha works to promote optimal health and well-being by teaching people how to move away from processed foods and towards a more nourishing whole foods diet. Her educational seminars and cooking workshops draw on her knowledge of whole food cooking and passion for wellness to show everyday people that healthy eating can be easy and attainable. A lover of all things food and travel, Kavisha also has a wellness travel practice, which focuses on connecting health savvy travellers with good food by showcasing local, organic and whole food experiences all over the world.
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