I put this up on my Instastories yesterday and had loads of lovely responses from you guys asking for the recipe, so …voila! In my opinion, this kale-based salad is the ultimate prepare-in-advance, healthy lunch or dinner.
I tend to make the salad in huge batches and marinate 4 salmon fillets at a time in advance, ready for cooking. This recipe, however, is for 2 servings instead to make things easier).
This kale and root vegetable salad is pretty much a staple in my fridge because;
A) Well, I love it!
B) It’s super healthy
C) It goes with almost everything!
So whether that’s grilled tofu, poached eggs, or even by itself with a big dollop of hummus and toasted cashews for a fully vegan meal (need to sub the tbsp of honey too)- it’s a winner and I know you’re going to love it like I do!
It’s the nicest way I know to eat raw kale (drenched in lots of fresh lemon juice and drizzled with tahini) and the sweet, roasted root vegetables add that ‘substance’ as some might say. It’s basically just a beautifully balanced, filling and healthy meal that can be prepped in advance and kept in the fridge. Cha-Ching!
I have broken the ingredients down so that you can make the salad (or salmon) alone if you’d like to chop and change.
Please comment below, letting me know what you think of the recipe and if you enjoyed it!
Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!