THE BEST KALE SALAD
Gluten free, Dairy free, Vegetarian
Servings 4 people
INGREDIENTS
SALAD
- 1 avocado cubed
- 11 goat Labneh balls or ½ cup of crumbled vegan ricotta
- 3 cups baby kale
- ½ pear, sliced and chopped
- 3 strawberries, finely sliced
- 3 peaches, sliced into quarters
- 1 drizzle of balsamic vinegar
- 1 tbsp coconut flakes - (for topping)
- Himalayan salt & freshly ground pepper to taste
DRESSING
- 1 tbsp fresh dill, chopped
- ½ cup extra virgin olive oil - (first cold pressed)
- ¼ cup balsamic vinegar
- 2 tbsp apple cider vinager
- 1 tbsp maple syrup
INSTRUCTIONS
SALAD PREPARATION
- Preheat oven to 195°C (fan).
- Slice each peach into quarters. Line a baking tray and place the peaches on it. Drizzle them with balsamic vinegar. Then, place into the oven for 30-35 minutes.
- When peaches are roasted, place them on the side to cool down.
- Meanwhile, slice pear and strawberries and place them in a large salad bowl.
- Clean the baby kale with clear water and remove the ribs (only if it is hard). Shred it a bit and dry it with kitchen paper. Add to the salad bowl.
- Add the Labneh balls to the salad bowl too (if you go for crumbled vegan ricotta, add it along with the avocado on top of the salad). Stir it well. Finally, add the peaches. Mix again.
DRESSING
- Place all ingredients in a bowl and whisk it all together.
- Add the dressing to the salad and stir to coat. Serve topped with avocado cut into cubes and sprinkled with coconut flakes.