- Salad
- 2 cups baby kale or Tuscan kale roughly torn
- 1 cup fresh broccoli florets
- 2 wild, purple carrots, sliced or *spiralized
- ¼ head radicchio, torn
- ¼ head of a small endive, thinly sliced
- ½ bunch fresh parsley, roughly chopped
- 1 cup of fresh or ½ cup of dried blueberries (I used dried ones because it’s no blueberry season)
- 4 kiwis, peeled and sliced or diced
- Pine nuts for the topping
- Dressing:
- 4 tbsp Coconut mouse * (or optional: any nut butter)
- 4 tbsp Warm water
- 1 tbsp Date syrup
- 2 tbsp lemon juice
- In a small bowl, whisk together sauce ingredients, stir well
- In a large bowl, combine the kale and dressing. Massage the dressing into the kale for 2-3 minutes until coated and slightly softened
- Then, place aside to marinate for a few minutes, the longer the more the kale has time to tenderize
- In meantime, prepare your other ingredients
- Add the other salad ingredients to the kale and toss until evenly combined.
- Sprinkle some pine nuts on top
- Enjoy!
Recipe by Annelina Waller at https://annelinawaller.com/green-detox-kale-salad/
3.5.3208