Olive Magazine
Kale and broccoli emerald salad with kefir dressing

Kale and broccoli emerald salad with kefir dressing

Published: November 3, 2016 at 1:22 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition:
HighlightNutrientUnit
low inkcal238
fat14.1g
saturates1.9g
carbs14.3g
sugars8g
fibre5.1g
protein10.8g
salt0.4g
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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.

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.

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