Creamy kale & mushroom salad

Name: Creamy kale & mushroom salad
Prep time: 10 min
Cook time: 7 min
Total time: 17 min
Ingredients: handful of pumpkin seeds (about 25g) handful of sunflower seeds (about 25g) olive oil 1 teaspoon ground cumin 200g mushrooms, thinly sliced 200g kale 1 tablespoon apple cider vinegar 2 slices of bread (we love sourdough) 1 garlic clove 2 ripe avocados, peeled, stoned and cut into bite-sized pieces salt; 1 teaspoon ground cumin; 200g mushrooms; 200g kale; 40g sunflower seeds; 60g cashews; 100ml almond milk; 2 teaspoons Dijon mustard; 1 heaped tablespoon nutritional yeast; 3 tablespoons olive oil; Squeeze of lemon

7 steps

Prep:10minCook:7min

Updated at: Thu, 17 Aug 2023 12:06:16 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories1077.6 kcal (54%)

Total Fat82.4 g (118%)

Carbs67.3 g (26%)

Sugars14.8 g (16%)

Protein36.3 g (73%)

Sodium329.5 mg (16%)

Fiber22.1 g (79%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Heat the oven to 200°C fan. Toss the pumpkin and sunflower seeds on to a baking tray with a tablespoon of olive oil, some salt and the cumin. Roast for about 5 minutes, until crunchy.

Step 2

Place the mushrooms in a large frying pan over a medium heat with a drizzle of olive oil and a generous sprinkling of salt. Let them sauté while you make the salad, stirring them every now and again until they turn golden brown.

Step 3

3. Place the kale in a large mixing bowl, then remove any thick stems and tear the leaves into pieces.

Step 4

Add 1 tablespoon of olive oil, the apple cider vinegar and a sprinkling of salt and rub them into the leaves using your hands. Massage the kale for a minute or so, being really firm, so that it softens.

Step 5

Next, make the dressing. Simply place all the ingredients in a high-speed blender (we use a NutriBullet) and blend until smooth and creamy.

Step 6

Toast the sourdough then rub it with a raw garlic clove and cut it into bite-sized chunks.

Step 7

Rub the dressing into the kale, massaging it with your hands and letting it soften even more. Then toss in the toasted seeds, mushroom, avocado and sourdough.