Kale Salad Recipes

Making a super food super delicious!

Following on from last week, and the Mind Body Spirit Festival, here are two more kale salad recipes that we promised to share:

• Coconut Quinoa with Kale
• Kale & Brussel Sprout Salad with Honey and Mint Pesto

As you might be aware, Kale has many nutritional benefits! Its packed full of vitamins and minerals, and has highly absorbable amounts of calcium and iron.

These two recipes demonstrate ways to make this amazing plant into very tasty salads.

1. Coconut Quinoa with Kale

Ingredients

• 1/3 cup of white quinoa
• 2 tablespoon of desiccated coconut
• ½ cup of water plus 2 tablespoon full of water
• 3-4 stems of kale, tear the leafs off the stems and rip into bite size pieces and washed
• 2 tablespoon of peanut butter
• ¼ cup of roasted peanuts
• Little chopped chili, optional
• Zest of ¼ lime
• Juice of ¼ lime
• 1 teaspoon of honey
• 1 tablespoon of olive oil
• 1 spring onion, cleaned roots removed and finely chopped
• ¼ cup of coriander, roughly chopped, use parsley as replacement
• ¼ mango, peeled and diced
• Toasted or fresh coconut shaving for the garnish (coming from brown coconuts and not drinking coconuts), optional

Method

• Place the quinoa into the stockpot.
• Add the coconut and water and cover with the lid.
• Bring to the boil and once boiling reduce the heat to very low.
• Let the seeds absorb the water slowly by cooking it on a low heat which takes approx. 20 minutes.
• Once cooked (check this by scraping a little quinoa aside and if the bottom of the pot is completely dry the quinoa is ready and cooked) set the pot aside with the lid on and rest for another 5 minutes.
• In between place kale and kale stems into the mixer bowl.
• Add the peanut butter and peanuts.
• Add the chili.
• Add the lime zest and the lime juice.
• Add the honey and olive oil.
• Attach a paddle and start kneading (or wilting) the kale on a low gear for approx. 2-3 minutes.
• Remove the bowl.
• Add the spring and the coriander.
• Add the quinoa, oranges and the mango and salt and mix together.
• Garnish with the coconut shavings and serve.

 

2. Kale & Brussel Sprout Salad with Honey and Mint Pesto

Ingredients

• 3-4 stems of kale, tear the leafs off the stems and rip into bite size pieces and washed
• Zest of ¼ of a lemon
• Juice of ¼ of lemon
• 2 tablespoon of walnuts or 1 tablespoon of pine nuts
• ¼ cup of mint leafs roughly chopped
• ¼ clove of garlic peeled and finely chopped
• 1 tablespoon of olive oil
• ½ tablespoon of honey
• 2 tablespoon of grated parmesan cheese
• 1 pinch of salt
• 1 pinch of pepper
• 1/3 cup of grapes cut into half (use a ¼ of a pear diced as replacement)
• 4-5 large Brussel sprouts (see following video for method and do this while the kale gets mixed)
• 4-5 olives of any colour stones removed
• Some nuts for the garnish

Method

• Place kale and kale stems into the mixer bowl.
• Add lemon zest, lemon juice, mint leaves, walnuts, garlic, olive oil, honey, parmesan, and salt & pepper.
• Attach a paddle and start kneading (or wilting) the kale on a low gear for approx. 2-3 minutes.
• Prepare the Brussel sprouts by cutting the nob from the bottom and then cutting them in half and separating the leaves with your hands.
• Remove the bowl.
• Add the Brussel sprouts, grapes and olives and mix well together.
• Plate it up and add nuts to garnish.

These salads are both appropriate for the colder or summer climates. They are amazing as side salads served besides meats, or they can be served in large bowls as a meal on their own. They keep for up to 3 days in the fridge.