Recipes

          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!

          Serves 1-2

          INGREDIENTS:

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

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

          METHOD:

          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.

          Enjoy!

          Recipe by Kajaand

          Sign up to our newsletter to receive an exclusive recipe e-book & 15% off:

          Sale

          Unavailable

          Sold Out