This Mixed Berry and Kale Summer Salad is a nutrient packed superfood salad that's high in heart healthy fats and low in carbohydrates. Perfect for those following a keto diet.
Ingredients
For the Salad:
100g cavolo nero/kale (washed and dried, thick stems removed (weight after trimming))
¼ avocado (diced)
15g blueberries
25g strawberries (hulled and sliced)
1 tbsp toasted almonds (chopped)
1 tbsp toasted pecans (chopped)
1 tbsp toasted pumpkin seeds
50g organic feta/tofu/tempeh/grilled chicken
50g courgette (spiralised or finely sliced)
For the vinaigrette:
¼ cup white wine vinegar
4 tbsp extra virgin olive oil
½ cup fresh mint leaves
7 drops liquid stevia
1 tsp fine Himalayan pink salt (if coarse grind)
1 clove garlic (peeled)
*Use only ¼ of the dressing in the final dish!
Instructions
In a skillet, toast the almonds, pecans, and pumpkin seeds until golden brown and fragrant. Set aside to cool.
Next start by making your vinaigrette - simply place all of the ingredients into a high speed blender and set to one side.
Next slice your cavolo nero into fine ribbons and place into a large bowl. Pour over 4 tbsp of your vinaigrette and massage the cavolo nero for 3-5 minutes until silky smooth.
Add your blueberries, sliced strawberries, and diced avocado and gently toss together.
Roughly chop your roasted nuts and sprinkle them over your salad along with your toasted pumpkin seeds.
Finally stir through your cubed feta (or protein of choice) and your spiralised courgette.
Notes
*Nutritional information based upon using 50g feta in the salad and ¼ of the vinaigrette.
Nutrition Information
Fat: 46.62g Carbohydrates: 14.57g Protein: 15.23g
Recipe by Greens of the Stone Age at https://greensofthestoneage.com/mixed-berry-and-kale-summer-salad/