
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.
Nutrition Facts
4 servings
Serving size
- Amount per serving
- Calories247
- % Daily Value *
- Total Fat 2.1g3%
- Saturated Fat 0.4g2%
- Cholesterol 0mg
- Sodium 537mg24%
- Total Carbohydrate 46.4g17%
- Dietary Fiber 9.7g35%
- Total Sugars 5.2g
- Protein 10.3g
- Calcium 22mg2%
- Iron 26mg145%
- Potassium 987mg21%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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
Done