Raw Chopped Salad with Lemon Tarragon Dressing

Name: Raw Chopped Salad with Lemon Tarragon Dressing
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 head of kale; 2 stalks of celery; 1 cucumber; 2 carrots; 1 fennel; 1 beetroot; 1 tbsp sunflower seeds; 400 g chickpeas; ¼ cup freshly squeezed lemon juice; 2 tbsp apple cider vinegar; ⅔ cup olive oil; 1 small handful tarragon leaves; 1 tsp pepper; sea salt

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?

A healthy, bright and scrumptious salad that goes well with any protein.

Getting started

SALAD:

Combine all ingredients in a large bowl.

DRESSING:

Whisk all ingredients together and season with salt.
Pour enough onto salad to coat all the veggies.

Annabelle's tips

Dress only the salad you will eat. Once dressed it will only stay fresh for a couple of hours in the fridge.