
Feel-good winter salad
- Anna Glover
Save recipe
Serves 4
Easy
Prep: 15 mins
Cook: 4 mins
A star rating of 4 out of 5.4 ratingsRate
loading...
Get 5 months for £5 when you subscribe today
This nourishing salad is packed with lots of fresh ginger and garlic, full of antioxidants and vitamins. Raw kale is great for digestion, along with beetroots, broccoli and avocado
Vegan
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Beetroot and almond ajo blanco
A star rating of 0 out of 5.0 ratings
Beetroot and gin cured salmon
A star rating of 0 out of 5.0 ratings
Beetroot and carrot salad
A star rating of 0 out of 5.0 ratings
Try our feel-good winter salad, then check out our halloumi, kale and tahini salad, miso roasted cauliflower, avocado and lentil salad, cavolo nero, pink grapefruit, avocado and walnut salad and more healthy salad recipes.
Feel good winter salad recipe
Ingredients
Nutrition
-
200g raw whole-leaf kale
large stalks discarded, torn into bite-sized pieces
-
2 tsp olive oil
-
1 broccoli head
cut into florets
-
½ cucumber
diced
-
3 cooked beetroots
diced
-
100g radishes
diced
-
1 avocado
diced
-
2 tbsp pumpkin seeds
-
2 tbsp whole almonds, brazil nuts or cashews
chopped
DRESSING
-
1 tbsp rice vinegar
-
3 tsp finely grated ginger
-
1 small garlic clove
finely grated
-
2 tbsp white miso paste
-
2 tsp toasted sesame oil
-
1 tsp white sesame seeds
(optional)
Nutrition: per serving
- kcal290
- fat18.4g
- saturates2.7g
- carbs12.6g
- sugars8.7g
- fibre10g
- protein13.6g
- salt1.1g
Ad
Method
-
step 1
Mix all the ingredients in a jug with 2 tbsp of boiling water. Whisk until smooth. Check for seasoning and add a splash more vinegar or soy sauce, if you like.
-
step 2
Put the kale in a large serving bowl, and drizzle over the olive oil and a pinch of salt. Rub into the leaves to wilt. Leave at room temperature while you cook the broccoli in a pan of boiling salted water for 3-4 mins or until cooked but with a little bite still. Drain and rinse under cold water, then drain again.
-
step 3
Add the blanched broccoli to the kale, with the cucumber, beetroots, radishes and most of the dressing. Briefly fold in the avocado, then top with the seeds and nuts. Drizzle with the remaining dressing to serve.
Discover more kale recipes
Authors

Anna GloverSenior food editor
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4 out of 5.4 ratings
Ad
Ad
Loading...
Ad
Loading...
Want to see this content?
This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.
Accept and continue



