Kale and broccoli emerald salad with kefir dressing
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 100g curly kale, chopped and large stalks discarded
- olive oil
- 1/2 head broccoli, cut into florets
- 1 stalk celery, finely sliced
- 1/4 cucumber, seeded and diced
- 1 green apple, cored and diced
- chopped to make 2 tbsp walnuts, toasted
KEFIR DRESSING
- 3 tbsp (see cook's notes)
- 2 tsp cider vinegar
- 1 tsp English mustard
Method
- STEP 1
Tip the kale into a bowl and add 1/2 tsp oil. Rub the oil into the kale so it’s coated and slightly wilted. Blanch the broccoli in boiling salted water for 2 minutes until bright green and still crunchy. Drain and cool in ice water, then drain again and dry well on kitchen paper.
- STEP 2
Whisk the dressing ingredients together with some seasoning and 1/2 tsp oil. Tip the broccoli, celery, cucumber, apple and dressing into the kale bowl and toss well. Divide between plates and scatter over the walnuts.
