Ingredients

For the kale salad

• 100 g kale – remove the stalk and cut it into fine strips
• 200 g carrots – peel and grate coarsely
• 10 g pecan nuts and hazelnuts – roughly chop and briefly roast until free of fat

For the dressing

• 1 avocado – pit and scoop out the flesh with a spoon
• 3 tbsp olive oil, cold pressed
• 4 tablespoons lime juice, freshly squeezed
• 2 Tbsp mustard
• 1 EL Tamari (Soy sauce)
• 1 EL oats
• Crystal salt and pepper from the mill

This book is for people wanting to infuse an ingredient with numerous health benefits into their diet. Get a better understanding about diets using kale as main ingredient in the introduction. This book combines a collection of recipes for every meal of the day. Start off with healthy and delicious breakfast recipes featuring kale including muffins, sandwiches, frittata, a breakfast smoothie and egg dishes to name a few.

Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it.
Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread.

This book is for people wanting to infuse an ingredient with numerous health benefits into their diet. Get a better understanding about diets using kale as main ingredient in the introduction. This book combines a collection of recipes for every meal of the day. Start off with healthy and delicious breakfast recipes featuring kale including muffins, sandwiches, frittata, a breakfast smoothie and egg dishes to name a few.

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