Kale, Quinoa & Almond Salad
You'll find this super-food, super-yum, detoxifying recipe featuring in the
8 Week Program.
Dairy Free, Egg Free, Gluten Free, Grain Free, Low FODMAP, No Added Sugar, Preservative Free, Soy Free, Vegan, Vegetarian
finely shredded (stalks removed)
extra virgin olive oil
cooked & cooled
dry roasted almonds
In a large mixing bowl massage kale with a generous amount of olive oil and lemon juice really well for several minutes and allow to stand for a further 5 minutes (this helps to tenderise the kale).
Add quinoa, avocado, parsley, spring onion, salt and pepper and combine well. Add extra lemon juice to taste.
Add dry roasted almonds just before serving.
Stick to 1/4 avocado per serve. Stick to up to 10 almonds per serve or substitute for pumpkin seeds.
Use green part of spring onion only.
Sensitive to Nuts?
Substitute almonds for pumpkin seeds.
Personalise your recipe:
You can also leave out quinoa and add additional kale.
Add diced cucumber.
To add more protein add cooked, shredded chicken, boiled egg or serve with cooked fish.
If you have a thyroid condition or digestive condition cook your kale by sautéing in olive oil.