Brazilian kale salad recipe

  • Serves 8
  • 10mins to prepare
  • 133 calories / serving
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Kale, a mainstay of Braziian cuisine, makes a great base for a colourful salad.

  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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  • 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
  • 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


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