Recipe of the week: Kale, Avocado and Bean Sprouts Salad
A lot of goodness from a few handfuls of ingredients: we're obsessed with this simple salad recipe from our resident foodie and nutritionist
KALE, AVOCADO & BEAN SPOUTS SALAD
What if I told you that this dish is not only delicious, but beneficial for your skin and eye health and your weight, has cancer fighting properties, promotes cardiovascular health and is very beneficial for your digestion and liver detoxification? That's a lot of goodness from a couple of handfuls of ingredients.
For the salad:
1 bunch organic kale (180g)
2 ripe avocados
1 handful of cherry tomatoes, halved
10 sun-dried tomatoes
1 handful of broccoli or bean sprouts
For the dressing:
2 tbsp cold-pressed olive oil
2 tbsp of lemon juice or apple cider vinegar
Sea salt and black pepper to taste
2 tbsp nutritional yeast flakes (optional)
Remove the stems from the kale and slice the kale leaves finely and place in a bowl.
Dress the kale with the lemon juice or apple cider vinegar and olive oil then massage until the leaves start to soften and become tender (approx. 3 minutes).
Add the ripe avocados, sun-dried tomatoes, cherry tomatoes and the sprouts. Add the nutritional yeast and season with sea salt and black pepper. Combine well and serve. Enjoy!
Vegetarian, vegan, free from gluten, dairy and refined sugar
STEPHANIE ACHAR RECIPES
Foodie and nutrition expert Stephanie Achar has worked with Conde Nast Traveller, Vogue, Elle and Marie Claire. She is currently studying Nutrition and has teamed up with Culture Whisper to create a series of seasonal, wholesome and delicious recipes.
See more of Stephanie's recipes on Instagram.