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:
Salad:
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
