Rainbow kale salad

Rainbow kale salad

Bring vibrancy back to winter days.

Continue your new year’s resOILutions and keep those healthy habits going this February with this nutrient-packed recipe.

Full of antioxidants from the olive oil, over 11 different plants, and meal-prep friendly—this seasonal salad ticks all the boxes. 

For the perfect pairing this recipe works beautifully with our new Club oil from Marina, pouring now. 

    Here's the method:

    Serves 4

    • Wash your kale, remove it from the stem, and then slice.
    • Finely slice 1 radicchio, 1/2 red cabbage and 1 fennel.
    • Next julienne 2 carrots and 1 apple.
    • Add all of the raw fruit and vegetables to a bowl along with 2 cups of pomegranate seeds, 1/2 a cup of sunflower seeds and 1 cup of pecans, roughly chopped. 
    • To a small bowl add 100ml of olive oil, the zest of half an orange, the juice of half a lemon, 1 tbsp of salt, 50ml of honey, 1 handful of finely chopped dill and freshly cracked black pepper. 
    • Mix the salad with the dressing and serve. Keep in the fridge for up to 4 days. 

    Make it yours

    Sunflower seeds can be swapped for an array of options, or added as extra for even more plants. And for a little more sweetness you could also add a handful of dried fruit, such as cranberries or sultanas. 

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