Green salad with broccoli, kale & avocado
Serves 2 | 20min | Easy
Sometimes a simple green salad is enough. And sometimes there isn't enough green colour in the world to fill your green salad needs. This recipe is for just those moments.
The more keen-eyed among you will have noticed the radishes on top of the salad and will be asking yourself if I'm colour-blind. After all that hoopla around everything being green I went and tossed radishes on top of the salad. Hrmpf.
Well, there's a good reason for that: It looked better in the pictures.
There. The truth about being a food blogger. Sometimes we fudge the truth or add ridiculous things to recipes just so they'll look good. But this wasn't really one of those times, since the radish did actually work really well with the salad. It wasn't just for show (almost).
We topped the salad with a spicy vegan horseradish spread that we'd made earlier for sandwiches. If you don't like things too spicy you can just add a hint of horseradish instead of the large tablespoon of it we used.
a large handful of fresh spinach leaves (50-80g)
two heads of broccoli (or one large one)
a large handful of kale (50-80g)
one radish for garnish
Spicy horseradish spread
1 tbsp grated horseradish (approx a 5cm piece, depending on the thickness)
3 tbsp vegan crème fraïche
1 tsp dijon mustard
1 tsp lime juice
leaves from one bush of lemon balm (a large handful)
- Turn your oven on to 200°C
- Chop your broccoli by removing all the small heads and then slicing the stem lengthwise into quarters
- Drizzle some olive oil and salt over the broccoli and bake in the oven for 10min
- Rip the kale into smallish pieces with your hands and throw in the oven with the broccoli
- Bake for another 5min until the broccoli is cooked (be sure to keep an eye on the kale so that it doesn't burn)
- Toss the broccoli and kale on top of a bed of fresh spinach leaves, scoop out big chunks of avocado and add them on top of the salad
- Garnish with a thinly sliced radish and a few dollops of horseradish spread
As mentioned, this is actually a sandwich spread, but works just as well on top of a salad
- Start by peeling and grating (as finely as possible) an approximately 5cm piece of horseradish. It should amount in hefty tablespoon of grated horseradish, but use less if you prefer your spreads less spicy
- Then blend that with the vegan crème fraïche, dijon mustard, lemon balm leaves, and lime juice in a food processor until smooth
- Add a pinch of salt to finish and store in the fridge in a lidded jar. It'll get better after a while of sitting in the fridge, and will stay for 4-6 days.