This kale salad makes the perfect weekday lunch. Make in bulk so you are prepared for the week ahead.

Serves

4

Ingredients

• 5 cups kale
• 2 cups broccoli florets
• 1/2 cup slithered almonds
• 1/2 cup grated carrot
• 1/2 red onion
• 2 tbsp cranberries
• 2 tbsp sunflower seeds or pepitas
• Pinch of salt and pepper

Citrus dressing

• 1/5 cup olive oil
• 1 tbsp Dijon
• 2 tbsp fresh lemon or lime juice
• 2 tbsp red wine vinegar
• 2 garlic cloves minced
• 1 tsp oregano
• 1 tsp maple syrup
• 1/2 tsp salt

Method

Mix together dressing ingredients in a jar until well combined.

In a pot of boiling water, cook broccoli florets for 5 minutes until tender. Cool in cold water.

Chop all salad ingredients and arrange on a serving plate or place into daily lunch containers.

Store dressing separately until just prior to serving.

Note

If you want you dressing to last longer, omit the garlic.

1. 

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