Marinated Moringa Kale Salad

The mixture of kale and moringa in this recipe provides us with the perfect nutrient-dense base to add an assortment of textures, fruity flavours and healthy fats to  – ensuring this salad not only tastes delicious but keeps us feeling vibrant for longer too!


3-4 kale leaves
1 beetroot
15 almonds
1/2 avocado
5 strawberries
Organic blue cheese (optional)

Moringa Dressing:
2 tsp Aduna Moringa Superleaf Powder
2 tbsp flax seed oil
1 tbsp pumpkin seed butter
dash of cayenne pepper
black pepper
pink Himalayan sea salt


Preheat the oven to 200C.
Cut the beetroot into thin slices and place on a baking tray lined with baking parchment.
Place in the oven and roast for 15-20 minutes.
Chop the almonds and add to the beetroot tray to bake for 5-10 minutes.
Wash the kale and tear into small pieces. 
Whisk all the dressing ingredients together in a small bowl until combined.
Pour the dressing over the kale and massage it into the leaves with your hands. 
Add the oven-roasted beetroot and toasted almonds to the marinated kale.
Slice the avocado, strawberries and blue cheese and toss with the rest of the salad.
Season to taste and top with a little black pepper and a drizzle of olive oil.


Recipe by Kajaand

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