Summer blueberry and kale salad
A juicy, vibrant summer salad with bursts of flavour from blueberries, pomegranate and mint. Blueberries are full of beneficial antioxidants to protect against chronic disease, and fibre to promote satiety and weight loss. Pomegranate is also known for its antioxidant content, promoting clear and radiant skin, and healthy blood circulation. With this recipe, you can get creative and add your favourite protein or simply enjoy on its own. I love adding in some ‘Ginger and Tamari Salmon’ from our dinner menu.
Prep Time: 30 minutes
For the salad:
1 bunch curly kale
300g of green beans
1 small cucumber, thinly sliced
1 punnet blueberries
Seeds from 1 pomegranate
3 stalks fresh mint leaves, torn
3/4 cup chopped almonds
4 tablespoons extra virgin olive oil
juice of 2 small lemons
For the dressing:
3 tablespoons extra virgin olive oil
3 tablespoons balsamic vinegar
Salt and pepper
To prepare the kale, remove and discard thick/fibrous stalks from the kale leaves. Tear the leaves into pieces and place in a large bowl.
In a separate small bowl, whisk together the juice of 2 lemons, 4 tablespoons extra virgin olive oil and a pinch of salt. Pour over the torn kale and massage for 1–2 minutes.
In a separate bowl, combine the chopped green beans, sliced cucumber, blueberries, pomegranate seeds and mint leaves. Toss until all combined.
In a small fry pan, dry fry the chopped almonds until just toasted, then remove from pan and set aside.
To make the dressing, in a small bowl whisk together the olive oil, balsamic vinegar, and add salt and pepper to taste.
To assemble the salad, pile the bean/cucumber/blueberry/pomegranate/mint mix on top of the massaged kale, and toss to combine.
Drizzle the dressing over the salad, and sprinkle the toasted almonds on top. Enjoy!