A bright and fresh salad which works as a side or a meal.
1 head of kalecut into small ribbons
2 stalks of celerydiced
1 cucumberdiced
2 carrotsdiced
1 fennelthinly sliced
1 beetrootshredded
1 tbsp sunflower seeds
400 g chickpeasdrained and rinsed
Dressing
¼ cup freshly squeezed lemon juice
2 tbsp apple cider vinegar
⅔ cup olive oil
1 small handful tarragon leaveschopped
1 tsp pepper
sea salt
What are we cooking today?
1
A healthy, bright and scrumptious salad that goes well with any protein.
Getting started
2
SALAD:
Combine all ingredients in a large bowl.
3
DRESSING:
Whisk all ingredients together and season with salt.
Pour enough onto salad to coat all the veggies.
Annabelle's tips
4
Dress only the salad you will eat. Once dressed it will only stay fresh for a couple of hours in the fridge.
CategoryGluten Free, Low Carb, Lunch, Salad, Side, Vegan, Vegetarian
Ingredients
1 head of kalecut into small ribbons
2 stalks of celerydiced
1 cucumberdiced
2 carrotsdiced
1 fennelthinly sliced
1 beetrootshredded
1 tbsp sunflower seeds
400 g chickpeasdrained and rinsed
Dressing
¼ cup freshly squeezed lemon juice
2 tbsp apple cider vinegar
⅔ cup olive oil
1 small handful tarragon leaveschopped
1 tsp pepper
sea salt
Directions
What are we cooking today?
1
A healthy, bright and scrumptious salad that goes well with any protein.
Getting started
2
SALAD:
Combine all ingredients in a large bowl.
3
DRESSING:
Whisk all ingredients together and season with salt.
Pour enough onto salad to coat all the veggies.
Annabelle's tips
4
Dress only the salad you will eat. Once dressed it will only stay fresh for a couple of hours in the fridge.