Kale and Broccoli Salad with Creamy Balsamic
This healthy kale and broccoli salad will blow you away with its variety of textures, bright colours and our tastebud awakening creamy balsamic dressing. A satisfying make-ahead salad perfect for entertaining large crowds.
Servings: 6 as a side
Calories: 196kcal
Equipment
- Mandoline / V-Slicer
- Box Grater
Ingredients
For the salad
- ½ bunch of kale (6 stems approximately 260 grams)
- 2 tbsps olive oil
- 1 bunch broccolini or 2 cups chopped broccoli (approximately 110 grams)
- 2 medium carrots (approximately 170 grams)
- ⅓ cup pecans (chopped)
For the creamy balsamic
- ⅓ cup tahini
- ⅓ cup Balsamic vinegar
- 1 teaspoon liquid sweetner (honey, maple syrup, liquid stevia to taste)
- ¼ cup water to loosen
Instructions
- Wash your kale and rip the leafy parts from the ribs, discard the ribs chop finely.
- Add chopped kale to a large mixing bowl, add some salt and 2-3 tablespoons olive oil.
- Massage the kale for 3-5 minutes until tender but don’t overdo it.
- Wash and trim your broccolini and chop finely.
- If you are using regular broccoli, trim any woody stem ends or tough leaves from your broccoli with a knife and then chop roughly to make 2 cups.
- Wash and trim your carrots. Either grate your carrots coarsely or use a mandoline v-slicer to cut into bite-sized julienne.
- Roughly chop your pecans.
- Place your dressing ingredients in a glass jar, season and shake until combined. If you prefer a smoother consistency add to a small food processor or blender and blitz.
- Add all your ingredients to the bowl with the kale, pour over the dressing and mix well to combine.
- Taste and adjust seasonings according to your taste.
- Keep chilled until you are ready to serve.
Video
Nutrition
Calories: 196kcal | Carbohydrates: 11g | Protein: 4g | Fat: 16g | Saturated Fat: 2g | Sodium: 33mg | Potassium: 188mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4380IU | Vitamin C: 33mg | Calcium: 60mg | Iron: 1mg