This dish lands on our table minimum once, usually twice a week. It’s definitely a tasty way to get a whole bunch of veggies into your diet, and having home-grown kale on hand all year round makes it convenient and cheap. TRY THE SALAD. We love having it with crispy-skinned salmon & potato bake, but it goes with everything and you can put whatever dressing you like on it! It’s a bit of a ‘kale-slaw’ type of thing, so I prefer a creamy garlicky dressing.
Ingredients
5-6 large kale leaves, washed, de-ribbed and finely sliced
A handful of sweet cherry/grape tomatoes, quartered
1/3 – 1/2 a fresh beetroot, grated
Canned corn kernels, drained
A few sliced spring onions
Optional: grated carrot, or parmesan cheese
METHOD
Literally just mix it in a bowl, it’s not rocket surgery…
Dress with whatever dressing you like. I love Praise Deli Style Creamy Roast Garlic, el hubbo loves Praise fat-free Italian (not a sponsored post, just a coincidence), and el kiddo is only 2 so she enjoys her salad tossed on the floor.