This dish is a great introduction to kale. If you’re not keen on kale, you may be after you taste this. Alternatively, you can replace the kale with any leafy salad green.
Serves: 4
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Servings
Prep time
Cook time
Recipe
Ingredients
- 1 red onion, thinly sliced
- 1 corn cob, kernels removed
- 2 Lebanese cucumbers, roughly diced
- 1 small daikon radish, thinly sliced
- 1 carrot, grated
- 2 handfuls sugar-snap peas, top & tailed
- Juice, 1 lemon
- Salt, to taste
- 1 avocado
- 1 bunch curly kale, leaves roughly chopped
- 1½ cups cooked chickpeas
- 1 loaf sourdough bread
Method
- Place all vegetables except kale in a bowl and add lemon and salt to taste.
- Massage avocado into kale until kale becomes soft, add chickpeas and mix well.
- Serve in a bowl with fresh sourdough bread on the side.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
