• 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


  • 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)


  • 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.

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Anna Glover profile
Anna GloverSenior food editor

Alternative ways with beetroot


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