Kale and Broccoli Salad

Serves 6 GF, DF, V

Ingredients:

· 2 small broccoli (just the tops)

· 2 kale leaves (stems removed and finely chopped)

· 1 Lebanese cucumber, chopped into small pieces

· 1 cup chopped flat leaved parsley

· 16 cherry tomatoes, quartered

· 6 Tbsp pomegranate seeds

· 2 Tbsp sunflower seeds

· 2 Tbsp chopped tamari-roasted almonds

· 2 Tbsp pumpkin seeds

· 2 Tbsp currants

· 2 avocado, chopped

· Squeeze of lemon

For the Green herb dressing:

· 4 Tbsp olive oil

· 4 Tbsp macadamia oil

· 4 tsbp red wine vinegar

· 4 tsp water

· 2 large handfuls mint

· 2 large handfuls flat leaf parsley

· 2 small garlic cloves

· Juice of 1 lemon

Method:

Green herb dressing: put all ingredients into smoothie maker or blender, season with salt and pepper and blitz until smooth.

Salad: Combine all ingredients in a bowl and mix together. Season with salt and pepper and top with green herb dressing.

(Source: ‘Nourish’ magazine)