Winter salad with kale
Winter Salad
- In a large bowl add the kale, the quinoa after cooking it with various spices, the almonds and the cranberries.
- In another bowl add the olive oil, the lemon juice, the honey, the sea salt and the fresh thyme after finely chopping it. With a hand blender mix the ingredients until they become a uniform mixture.
- Add the dressing to the bowl with the rest of the ingredients and serve immediately.
Kale is a green leafy vegetable, a member of the cabbage family (Brassica oleracea). It is a vegetable with a dense nutritional make-up and a characteristic, slightly bitter taste. It is rich in beta-carotene, vitamin K, vitamin C, lutein and zeaxanthin. It contains 4.5 times more vitamin C than spinach. Kale is one of the best sources of vitamin K, covering 7 times the recommended daily amount that the body needs.
- 2 tbsp almonds, without the skin
- 2 tbsp dried cranberries
- 1 tbsp finely chopped fresh thyme
tbsp: tablespoon tsp: teaspoon cup: cup 250 ml
To increase the vitamins, minerals and antioxidants on your plate, serve various grilled or steamed vegetables after sprinkling them with oregano or other spices.
Energy/ Calories: 395 kcal Fat: 22 g Carbohydrates: 45 g Dietary Fibre: 8 g Protein: 9 g
Vitamin A: 368%* Vitamin C: 112% Vitamin E: 34% Manganese: 79% Magnesium: 30%
*Percentage of Recommended Daily Intake based on 2000kcal