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!
Ingredients
For the Salad
- 3-4 kale leaves
- 1 beetroot
- 15 almonds
- ½ avocado
- 5 strawberries
- Organic blue cheese (optional)
For the Moringa Dressing
- 2 tsp Aduna Moringa Powder
- 2 tbsp flax seed oil
- 1 tbsp pumpkin seed butter
- Dash of cayenne pepper
- Black pepper, to taste
- Pink Himalayan sea salt, to taste
Method
- Preheat the oven to 200°C.
- 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 it 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 roasted beetroot and toasted almonds to the marinated kale.
- Slice the avocado, strawberries and blue cheese (if using) and gently toss with the rest of the salad.
- Season to taste with a little extra black pepper and a drizzle of olive oil.
Enjoy!
Recipe by Kajaand
