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Brazilian kale salad recipe

Brazilian kale salad recipe

5 ratings

Kale, a mainstay of Braziian cuisine, makes a great base for a colourful salad. See method

Ingredients

  • 2 x 206g packs curly kale, sliced
  • ¼ small red cabbage, shredded
  • 2 carrots, peeled and julienned
  • 1 avocado, sliced
  • 200g cherry tomatoes, halved
  • 4 tbsp extra-virgin olive oil
  • ½ orange, juiced
  • 2 tbsp red wine vinegar

Each serving contains

  • Energy

    550kj
    133kcal     7%

  • Fat

    10g 15%

  • Saturates

    2g 9%

  • Sugars

    4g 5%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 4.7g Protein 2.9g Fibre 4.9g

Method

  1. Put the kale, cabbage and carrots into a large salad bowl. Season to taste and top with the avocado and cherry tomatoes.
  2. Mix together the olive oil, orange juice and vinegar and pour over the salad. Allow to sit for 5 minutes, so the flavours soak in, then serve.

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