Dinner
Citrus Superfood Salad with Spicy Crispy Kale
Recipe by Greens of the Stone Age
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This nutrient dense Citrus Superfood Salad with Spicy Crispy Kale makes the perfect side dish or a deliciously light lunch. For a more complete meal serve with grilled tofu or fish.
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Cooking mode
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For the spicy crispy kale
- 130g cavolo nero leaves
- 1 tbsp extra virgin olive oil
- Generous pinch sea salt
- 15g nutritional yeast
- 1/2 tsp 1/2 tsp chipotle chilli flakes
For the salad
- 250g pre-cooked buckwheat
- 70g red grapefruit segments (from a tin)
- 2 blood oranges (peeled and segmented)
- 50g broccoli florets (finely chopped)
- 35g sugarsnap peas (roughly chopped)
- 35g baby corn (roughly chopped)
- 40g toasted mixed nuts
- 25g toasted pumpkin seeds
- 1 tbsp toasted sesame seeds
- 20g goji berries
For the dressing
- 1 Zest and juice blood orange
- 60ml red grapefruit juice (from a tin)
- 1 inch piece root ginger (peeled and sliced)
- 1 tbsp apple cider or white wine vinegar
- 1 tbsp dijon mustard
- 2 tbsp extra virgin oilive oil
- 1 tbsp maple syrup
- 1 tsp miso paste
- 1/4 tsp black pepper
- A pinch sea salt
Utensils
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Step 1
Start by preparing the crispy kale. Wash and dry the cavolo nero leaves. Carefully remove the woody stem then slice the leaves into 4cm long pieces.
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Step 2
Transfer the cavolo nero to a large mixing bowl and add the olive oil and salt. Massage for a few minutes to soften the leaves and remove any bitterness. Stir in the remaining seasoning then gently massage for a few seconds to evenly coat. Place the kale onto the baking tray.
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Step 3
Select ROAST and set the temperature to 150°C, time to 20 minutes, and press the dial to start the pre-heat cycle. Once the unit beeps to signify it has finished pre-heating insert the baking tray and close the oven door. Half way through move the leaves around to ensure an even bake. Once fully cooked transfer to a bowl and leave to cool.
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Step 4
Combine all of the salad ingredients in a large bowl then set to one side.
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Step 5
Place all of the ingredients for the dressing into a bullet style blender and blend until smooth. Pour half over the salad and mix to combine.
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Step 6
Serve the salad immediately, topping with extra dressing if needed and the crispy kale.
Notes:
To toast your nuts and seeds place into a dry pan over a medium high-heat, stirring every now and then. Cook until the seeds start to pop and become fragrant. Remove from the heat and leave to cool.
Add in 50g spinach for an extra nutrient boost.
Can’t get buckwheat? Add pre-cooked quinoa instead.
