Rainbow Salad



For the bowl:

  • 5 big handfuls of kale (it shrinks a lot when cooked)
  • 1 red pepper
  • 1 avocado
  • 1 large carrot
  • a handful of pumpkin seeds
  • a large dollop of hummus

For the dressing:

  • 2 tablespoons of water
  • 1 teaspoon of hummus
  • 1 teaspoon of almond butter
  • 1 teaspoon of manuka honey/pure maple syrup
  • 1 teaspoon of apple cider vinegar
  • 1/2 a teaspoon of tahini
  • salt

Simply tear up the kale leaves into bite sized pieces, then drizzle with olive oil and salt and roast for 5-10 minutes at 180C, until the leaves are ever so slightly crispy but not burnt (I don’t know if it was just my oven or what, but I had to cook the Kale for about three times that long). While the kale cooks peel and grate the carrot and chop both the red pepper and the avocado into small cubes, discarding their respective stones and seeds.

Next make the dressing by adding all the ingredients to a mug and whisking with a fork until smooth.

Once the kale is cooked assemble all the ingredients into a bowl, drizzle the dressing evenly, sprinkle a handful of pumpkin seeds and a little salt and then enjoy!

I quadrupled this to make four lunches. Dressing on bottom, then layered the rest of the stuff in a mason jar (except the avocado – I kept that out and added it the day of). It was so great. One of my new favorite dressings, too! This recipe serves one but is easily multiplied.

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