This kale and broccoli salad boasts a deliciously wholesome combination of greens, nuts, and raisins, all brought together with a sweet-and-tangy dressing. The cruciferous crunch of the half head of broccoli pairs perfectly with the tender leaves of kale and mixed salad greens, while the sweet pop of raisins and the tasty crunch of chopped almonds add extra texture and flavor to the mix. All this goodness is pulled together with a zippy dressing that blends honey, balsamic vinegar, lemon juice, and almond butter. With this salad, clean eating never tasted so good!
Recipe
Serves 2
For the salad:
½ head broccoli
1 tbsp. olive oil
1 ¼ cup kale
1 ¼ cup mixed salad leaves
scant ¼ cup raisins
¼ cup almonds, roasted, Chopped
For the dressing:
1 tbsp. honey
1 tbsp. balsamic vinegar
2 tbsp. lemon juice
1 tbsp. almond butter
How to Prepare
Preheat the oven to 400°F.
Place the broccoli florets on a baking tray, drizzle with olive oil and season with salt and pepper. Cook for 15-20 minutes until soft, add the kale in the last 10 minutes of cooking, then remove from the oven.
Place the broccoli, kale and salad leaves in a mixing bowl and add in the almonds and raisins. Mix gently.
Make the dressing by mixing all the dressing ingredients and drizzle the salad. Mix well before serving.
