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Recipe: Kale, Broccoli, Cucumber Salad

Serves: 2
Source: Food Matters


 1 small organic broccoli (just the very tops)
 1 organic kale leaf, stem removed and finely sliced
 1/2 organic cucumber, chopped
 1/4 - 1/2 cup flat-leaf (Italian) parsley, chopped
 8 organic cherry tomatoes, quartered
 3 tbsp pomegranate seeds
 1 tbsp sunflower seeds
 1 tbsp tamari-roasted almonds, chopped
 1 tbsp pepitas (pumpkin seeds)
 1 tbsp currants
 1 organic hass avocado, chopped
 Squeeze of organic lemon juice

Green Herb Dressing:
Makes about 130 g (4 1/2 oz/ 1 cup)
 2 tbsp olive oil
 2 tbsp macadamia oil
 2 tsp caramelized red wine vinegar
 2 tsp water
 1 large handful of mint
 1 large handful of flat-leaf (Italian) parsley
Juice of 1/2 organic lemon
 1 small organic garlic clove


1. For the Salad:
Combine all of the ingredients in a bowl and mix together. Season with salt and pepper and top with plenty of the Green Herb dressing.
2. For the Dressing:
 Put all of the ingredients in your smoothie maker or blender, season with salt and pepper and blitz until smooth. If you do not use it all at once, it can be stored in the fridge but its green colour will not stay as bright.

See if you're in our delivery area to get the local organic produce needed for this recipe delivered to your doorstep + use code KIWI50 for 50% off your first order!


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