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Kale, Broccoli & Pear Summer Salad with Finger Lime, Coconut & Mountain Pepper Leaf Dressing

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This crunchy Kale, Broccoli and Pear Summer Salad is a delicious combination of flavour and texture, beautifully brought together and balanced with our light and creamy Finger Lime, Coconut and Mountain Pepper Leaf Dressing. Tossed with toasted almonds, carrots, and spring onions, this salad is the perfect make-ahead side for a summer BBQ or turn it into a meal with slices of grilled chicken or your favourite fish.

Time: 15 minutes

Ingredients:

Finger Lime, Coconut & Mountain Pepper Leaf Dressing

Kale, Broccoli & Pear Summer Salad

  • 1/2 bunch curly kale, roughly torn into bite size pieces
  • 3 cups broccoli florets, cut into small bite-sized pieces
  • 2 broccoli stems, trimmed and sliced julienne
  • 2 large pears, cored and sliced julienne
  • 2 large carrots, peeled and sliced julienne
  • 2 green onions, thinly sliced on the bias
  • 1 cup toasted almonds

Method:

Finger Lime, Coconut & Mountain Pepper Leaf Dressing

  1. Place all ingredients except olive oil in blender or food processor and process until smooth, scraping down the sides as needed.
  2. With the blender running slowly pour in the oil in a thin stream and process until the oil is well incorporated and the dressing thickens. If the dressing becomes too thick you can thin it down with extra coconut milk or a little water. Pour into a jug or bowl. Cover and refrigerate until needed.

Kale, Broccoli & Pear Summer Salad

  1. Place kale in a large mixing bowl with 3 tablespoons of dressing. Using your hands massage the dressing into the kale leaves for 1 to 2 minutes or until the leaves feel soft.
  2. Add remaining salad ingredients and toss well to combine. Add a generous dollop or two of dressing and continue to toss until combined. Serve immediately or refrigerate until you’re ready to enjoy.

Recipe @jules_mckie for The Australian Superfood Co.
Styling & photography @jules_mckie

  Tagged: Recipes