Name: healthy kale + quinoa salad with ginger-curry vinaigrette
Prep time: 20 min
Total time: 20 min
Ingredients: 4 handfuls of curly kale; 1 medium carrot; 1 green apple, unpeeled; 1 small wedge of purple cabbage; Juice of ½ lemon; 2 tbsp. red wine vinegar; 1 heaped tsp. madras curry powder; 2 tsp. honey; ½ inch piece of ginger, peeled and grated; ½ clove of garlic; ½ c. olive oil; coarse salt & freshly ground black pepper; 1 cup leftover cooked quinoa; 1 hass avocado, diced; 1/4 cup pepitas; 1/4 cup raisins or dried cranberries; 1/4 cup pomegranate seeds

Ingredients

Salad

4 handfuls of curly kale
1 medium carrot
1 green apple, unpeeled
1 small wedge of purple cabbage

Ginger Curry Vinaigrette

Juice of ½ lemon
2 tbsp. red wine vinegar
1 heaped tsp. madras curry powder
2 tsp. honey
½ inch piece of ginger, peeled and grated
½ clove of garlic
½ c. olive oil
coarse salt & freshly ground black pepper

Add-Ins

1 cup leftover cooked quinoa
1 hass avocado, diced
1/4 cup pepitas
1/4 cup raisins or dried cranberries
1/4 cup pomegranate seeds

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Instructions

To make the vinaigrette, add all of the ingredients to a food processor. Blitz to combine. Season with salt and pepper. Pour your dressing into a bowl or container for easy storage. Unplug the machine and fit with the shredder attachment (no need to clean it out).
Add the kale leaves to a salad bowl. Pour some of the dressing on top. Get in there with your hands and gently massage the leaves; the acidity from the dressing will tenderize the kale. Let it sit for about 15 minutes to marinate.
Meanwhile, shred the carrots, apple, and cabbage in the food processor. Add to the kale.
Add the leftover cooked quinoa and avocado. Mix gently to combine.
When ready to serve, sprinkle with pepitas, raisins and pomegranate seeds. Toss with extra dressing, if desired.