This kale salad is vibrant, nourishing and versatile. It can be enjoyed on a warm summer afternoon, or indeed long into the winter season thanks to the long growing seasons of the kale and chard.
1 bunch kale, chopped
1 bunch ruby chard, chopped
110g wild rice, cooked
1/2 cucumber, peeled, seeds removed and sliced thickly
1/2 red capsicum, seeded and sliced
1/2 yellow capsicum, seeded and sliced
1 bunch spring onions, diced
1/2 fennel bulb, diced
5 tablespoons olive oil
3 tablespoons lemon juice
1 teaspoon minced garlic
4 tablespoons chopped fresh parsley
1 teaspoon honey
salt and pepper, to taste
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Directions Preparation:30min › Ready in:30min
In a large mixing bowl combine the kale, chard, wild rice, cucumber, capsicum, spring onions and fennel bulb. Toss.
In a jar, combine the olive oil, lemon juice, minced garlic, parsley and honey. Screw on the lid and shake vigorously. Pour over the salad and toss thoroughly to coat. Season with salt and pepper to taste. Serve the same day.