Ingredients

The following ingredients have 3 Servings
  • 1/4 cup basil (approx 7g/ 1/4oz leaves only)
  • 1/4 cup olive oil (4tbsp/60ml)
  • 2 tbsp lemon juice
  • 1/4 tsp Dijon mustard
  • 1/4 tsp crushed garlic
  • 1/4 tsp honey
  • 1 pinch salt
  • 1 pinch black pepper
  • 5 oz kale (140g)
  • 1/2 apple (suggest a variety that's relatively sharp but with some sweetness eg cox, pink lady)
  • 3 ribs celery
  • 2 oz edamame (60g, pre-cooked)
  • 1 oz microgreens (30g)
  • 2 tbsp sunflower seeds
  • 2 tbsp pumpkin seeds

Instruction

  • First, make the dressing. Place all of the ingredients in a small food processor or blender and blend to break up and combine. Alternatively, finely chop the basil leaves. Whisk everything else together then stir through the chopped basil.
  • Remove the stems from the kale then thinly slice the leaves into ribbons. I find it easiest to stack a few leaves at a time, roll them and then slice. Put the cut leaves in a salad bowl. Sprinkle over a little salt and massage it into the kale leaves to help them to soften - they should start to becomes a little more flexible and glossy.
  • Cut the apple in half, core each quarter then cut into slices (or cut as sticks, if you prefer). Slice the celery then add both to the bowl along with the rest of the ingredients.
  • Re-stir the dressing as it may well have separated then pour over the salad (you may not need all of it, so pour some, mix and see if you need more). Mix well to ensure kale in particular is well coated then serve.