I stumbled across this recipe in the latest issue of Women’s Fitness magazine and just had to make it. My salads have been lacking in the creativity department as of late, and the colour of the rich purple cabbage just jumped off the page! Not to mention the almighty kale is another main ingredient. Part of the cruciferous vegetable family, kale is packed with ridiculous amounts of vitamins and minerals and is in turn of the most nutrient dense foods on the planet… It truly deserves its ‘queen of greens’ title.
Kelly Pfeiffer curated this delicious masterpiece and prides herself on incorporating nourishing superfoods into every meal. Not only that, she photographs her creations incredibly well! I’ve never wanted to make a salad so much just from a photo. I’ve made it twice in the space of two weeks, so that’s saying something. The recipe is below, or you can get amongst more of Kelly’s creations here on her Nosh and Nourish blog, or go one step further and buy her book here.
2 tbsp sesame oil
1 cup kale, chopped
¾ head purple cabbage (approx. 3 cups)
1 cup cooked quinoa
¾ cup chopped walnuts
¼ cup goats cheese, crumbled
¼ cup chickpeas, rinsed and drained
1 tbsp soy sauce
2 tbsp raw honey
1 tbsp plain Greek yoghurt
- Place 1 cup of rinsed quinoa into a saucepan with 2 cups of water and bring to the boil. Reduce to a simmer, cover and cook for approx. 20 mins or until the water is absorbed.
- Meanwhile, to make the salad combine the kale and sesame oil in a large mixing bowl. Gently massage the oil into the kale leaves for a couple of minutes. This helps to reduce the bitterness and softens the texture of the kale.
- Add the cabbage, quinoa, walnuts and goats cheese and toss gently to combine.
- Combine the dressing ingredients in a food processor and blitz until smooth.
- Pour the dressing over the salad and mix gently to combine.
NB: This lasted me 5 lunches and for an extra protein hit I added Cajun spiced chicken, or you can add tuna. Each serving is approx. 9.9g of GOOD fats, 35.9g of complex carbohydrates, and 8.8g of protein, not to mention a whole lot of Vitamin A, C, potassium and fibre. A great lunch if you plan to hit the gym after work, or even to re-fuel after exercising. You could also substitute the walnuts for almonds or cashews to provide that delicious crunch to a salad we all crave. I also used feta cheese and plain natural yoghurt – you can always mix it up to suit your own preferences. Bon Appetite