Kale and broccoli emerald salad with kefir dressing

Kale and broccoli emerald salad with kefir dressing

  • serves 2
  • Easy

Crisp and crunchy, this low calorie salad with creamy kefir dressing would make a quick and easy healthy dinner idea. The toasted walnuts add a satisfying bite to the greens



  • curly kale 100g, chopped and large stalks discarded
  • olive oil
  • broccoli 1/2 head, cut into florets
  • celery 1 stalk, finely sliced
  • cucumber 1/4, seeded and diced
  • green apple 1, cored and diced
  • walnuts chopped to make 2 tbsp, toasted


  • 3 tbsp, (see cook's notes)
  • cider vinegar 2 tsp
  • English mustard 1 tsp


  • 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.

Cook's note: Kefir is a probiotic fermented milk made with kefir ‘grains’. It’s slightly sour, like a thin yogurt, and makes a great healthy – but creamy – salad dressing. Look for it next to the yogurt and search olivemagazine.com for more recipe ideas.

Nutritional Information

  • Kcals 238
  • Fat 14.1g
  • Saturates 1.9g
  • Carbs 14.3g
  • Sugars 8g
  • Fibre 5.1g
  • Protein 10.8g
  • Salt 0.4g