Stephanie Achar Recipe: Christmas Kale Salad
Christmas gets nutritious with this festive salad recipe from Culture Whisper's resident foodie
Healthy vegetarian Christmas recipe
Kale might not sound like the most festive of foods, but load it up with sweet, seasonal veggies and crisp maple roasted pecans and you have the recipe for a light Christmas treat, with enough vitamins to keep the whole family healthy.
CHRISTMAS KALE SALAD
Although kale's prickly appearance might be a bit daunting, it is a nutritional powerhouse.
Kale is high in iron, calcium, potassium, folate, vitamin K for bone health and blood clotting, vitamin A for vision and skin, vitamin C to boost your immune system, fibers, antioxidants and omega 3s.
This salad is amazing and moreish. If you massage the leaves with the tahini dressing, which is key to a softer texture, and up the flavours with some sweeter vegetables, even little ones will enjoy this great healthy option for the festive season.
You can serve on it as a main for vegetarians for as a side with a good organically raised, grass-fed piece of meat
INGREDIENTS
Serves 2
For the salad:
180 grams of fresh purple kale
1/3 cup pomegranate seeds
1 large avocado
2 sweet potatoes
For the maple roasted pecans:
1/2 cup pecans
1 tablespoon maple syrup
1 tablespoon olive oil
For the tahini dressing:
2 tablespoons tahini
2 tablespoons olive oil
Juice 1/2 a lemon
Juice 1/2 large orange
1/2 tablespoon of tamari
1 tablespoon nutritional yeast (optional)
METHOD
Preheat the oven to 190C.
Peel the sweet potatoes and chop them into bite sized cubes. Line them on a roasting tray, drizzle with olive oil and a teaspoon of cinnamon and place in the oven for 30 minutes.
Wash the kale, and remove any hard stems. Mix all the ingredients for the dressing in a bowl. Pour the dressing into the bowl with the kale and massage for approx 3 minutes until the kale softens.
Add the pecans to a bowl with the pure maple syrup and olive oil, mix well and roast in the oven for 2-3 minutes.
Slice the avocado into cubes and add to the salad with the pomegranate seeds, the roasted sweet potato wedges. Toss well and top up with pecans. Enjoy!
Vegetarian; vegan; free from gluten, dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
CHRISTMAS KALE SALAD
Although kale's prickly appearance might be a bit daunting, it is a nutritional powerhouse.
Kale is high in iron, calcium, potassium, folate, vitamin K for bone health and blood clotting, vitamin A for vision and skin, vitamin C to boost your immune system, fibers, antioxidants and omega 3s.
This salad is amazing and moreish. If you massage the leaves with the tahini dressing, which is key to a softer texture, and up the flavours with some sweeter vegetables, even little ones will enjoy this great healthy option for the festive season.
You can serve on it as a main for vegetarians for as a side with a good organically raised, grass-fed piece of meat
INGREDIENTS
Serves 2
For the salad:
180 grams of fresh purple kale
1/3 cup pomegranate seeds
1 large avocado
2 sweet potatoes
For the maple roasted pecans:
1/2 cup pecans
1 tablespoon maple syrup
1 tablespoon olive oil
For the tahini dressing:
2 tablespoons tahini
2 tablespoons olive oil
Juice 1/2 a lemon
Juice 1/2 large orange
1/2 tablespoon of tamari
1 tablespoon nutritional yeast (optional)
METHOD
Preheat the oven to 190C.
Peel the sweet potatoes and chop them into bite sized cubes. Line them on a roasting tray, drizzle with olive oil and a teaspoon of cinnamon and place in the oven for 30 minutes.
Wash the kale, and remove any hard stems. Mix all the ingredients for the dressing in a bowl. Pour the dressing into the bowl with the kale and massage for approx 3 minutes until the kale softens.
Add the pecans to a bowl with the pure maple syrup and olive oil, mix well and roast in the oven for 2-3 minutes.
Slice the avocado into cubes and add to the salad with the pomegranate seeds, the roasted sweet potato wedges. Toss well and top up with pecans. Enjoy!
Vegetarian; vegan; free from gluten, dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a qualified nutritional therapist and health coach based in South West London. She is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a free nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
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