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Kale two ways

Updated: Jul 9, 2020

Kale and Avocado Salad with Turmeric Dressing

Wholesome yet delicious this salad contains a handful of superfood ingredients in one bowl. So be sure you are getting  it all; beauty/flavour and brains.


Serves 2

100gr kale (no stalks)

a good pinch of Maldon or any other flaky salt

1 ripe avocado, cut in small chunks

2 Tbsp. tasted sesame seeds

For the Turmeric-Tahini Dressing :

1/4 cup Tahini

1 Tbsp. Apple cider vinegar

1 lime, juiced

1 Tbsp. Tamari sauce

1 Tsp. freshly grated turmeric or same amount of ground turmeric

1/2 Tsp. fresh grated ginger

1 small garlic clove, finely grated (I use the microplane for this and the ginger and turmeric)

1/2 Tsp. maple syrup

2-3 Tbsp. water

Freshly ground pepper to taste


In a medium bowl add kale cut into bite size pieces and salt. Using your hands squeeze and rub the kale for a couple of minutes until feels softer and more juicy. This will make the dressing cling better and will be easier to chew. Mix in avocado and 1 or two Tbsp. of dressing, mixing carefully with your hands. Sprinkle sesame seeds over the top and serve with more dressing alongside.

To make the dressing:

In a glass jar with lid mix all ingredients and shake until emulsified. Taste and add more water or a pinch salt if needed. Kept in the fridge this dressing will easily last a week.


Sautéed Garlicky Kale

The perfect winter side dish, takes minutes to make and it's flavour matches with any main, from a hearty stew, Shepherd's pie, baked pasta or even pizza! . Only a few ingredients but the red wine vinegar finishes it perfectly enhancing every flavour.


Serves 2

100gr kale, no stalks

2 Tbsp. Olive oil

2 medium size garlic cloves, sliced finely

1 good pinch dry chilli flakes

2-3 Tbsp. water

1 Tbsp. red wine vinegar

Salt and freshly cracked pepper to taste


In a medium pan add oil, sliced garlic and chilli flakes, turn the heat on to medium and cook until garlic is slightly golden. Add kale, sauté for a few seconds and add water. Cover with a lid to fit the pan, turn the heat to low and cook for 2 minutes or until kale is tender. Season and with the lid off add red wine vinegar. Cook for a few seconds and serve straight away.


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