This is my favourite Spring salad, when days get warmer and green vegetables are so vibrant! I love that the more you massage kale (yes massage), the softer and more delicious the leaves. This also makes them far more digestible, so roll up your sleeves and get to work!

Ingredients

(2 servings)

• 2 heads or packets of fresh kale
• 1 bunch of fresh radishes chopped
• 2 whole medium carrots, shredded 
• 200 gm thoroughly rinsed chickpeas
• 3 spring onions chopped
• 1 large bunch fresh coriander (swap for parsley if you don’t like coriander)
• 1 packet of lightly steamed asparagus (optional)

Dressing (to massage leaves with)

• 1 whole avocado
• 2 tbsp light tahini
• 1 garlic clove
• 2 dates, pitted
• juice of 2 limes
• 2 whole courgettes cubed
• 1 teasp cayenne pepper (optional)
• sesame seeds (optional)

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Method

1. Wash and dry all the kale and vegetables
2. Remove all the harder parts of the kale, leaving only the leaves
3. Shred the carrots with a peeler for longer strips
4. Slice the radishes
5. Chop the coriander and spring onions
6. Add sesame seeds (if using) to the kale and keep the rest of the vegetables aside.
7. Dressing:  In a blender, put in all the dressing ingredients and blend well.
8. Add a little water if too thick to blend, but not too much
9. Add salt & pepper to taste
10. Massage the kale with the whole dressing for about 10 minutes.
11. Add the rest of the vegetables and chickpeas on top
12. Put the dressed salad in the fridge and add some fresh coriander before serving.
13. Delicious alone or as a side to a fish or grilled meat, or a bean stew.

    🥑🌿