Recipes
Kale, Orange and Avocado Salad
When rubbed with dressing, kale takes on its brightest hue and absorbs the tangy mustard dressing. If you can’t get your hands on some kale, swap it out with silverbeet or spinach. Pinenuts can be swapped for roast peanuts or cashews. Serve this salad with grilled fish or top with chickpeas for a complete meal. Makes 4 Time: 20 minutes INGREDIENTS: 150 g curly kale, stalks removed and finely chopped 1 orange, skin removed and in wedges ½ a large avocado, sliced ¼ c pinenuts, toasted Dressing 1 small lemon, juiced 2 tablespoons extra virgin olive oil 1 teaspoon dijon mustard 1 teaspoon honey INSTRUCTIONS: Add the kale into a large bowl and then combine the dressing ingredients in a jar with a lid and shake well Pour the dressing over the kale and using your hands rub the dressing into the kale, which will then turn a bright green. Lay the kale out over a serving dish and layer on the orange and avocado. Top with toasted pinenuts to serve
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Coconut Chicken Salad
This refreshing coconut chicken salad brings together fresh, crunchy ingredients with a delightful balance of flavors. The tender chicken absorbs the creamy coconut milk, creating a rich base for the light, aromatic salad. Paired with rice noodles, crisp vegetables, and a tangy, customizable dressing, it’s a dish that’s as easy to make as it is satisfying. Perfect for a healthy lunch or a light dinner, this recipe is sure to hit the spot, and the leftovers stay fresh in the fridge for a quick meal later!
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