Shredded Kale & Carrot Salad
May 11, 2015 | Serves 4
- 3 Large Carrots
- 100g of Kale
- 50g of Feta
- 1/4 Cup of Mixed Seeds (Pumpkin, Sunflower, Sesame etc)
For the Dressing:
- 1 Teaspoon of Dijon Mustard
- 1 Teaspoon of Honey
- 1 Tablespoon of Red Wine Vinegar
- 3 Tablespoons of Olive Oil
This salad is gorgeously simple. It’s full of delicious textures from the crunchy carrots, soft kale, creamy feta and snappy seeds. Perfect for every day and a great lunch box filler, you can whip this up for any occasion!
Start by grating your carrot, then add it to a large bowl. Next shred your kale- remove the leaves from the stalks and then chop the kale into strips. Drizzle it with a little olive oil and use your hands to squeeze and massage kale until it’s soft and bright green. Because it’s sliced so small this will only take a minute or so!
Add the kale to the bowl and then chop your feta and add it in too. Pop the seeds in a pan on medium heat to toast while you make the dressing.
Combine all the dressing ingredients in a glass or jar and whisk them together. When the seeds are toasted and plump sprinkle them over the salad and toss everything in the dressing.
Serve and enjoy!