Baby Carrot & Kale Salad
Salad for lunch might not seem like the most exciting decision, but with a little bit of preparation you can make this tasty salad; full of flavour and
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodmarble.com.
Cooking tools:
- Kitchen scale
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Whisk
- Serving bowl
- Fork
Ingredients
- 200g Dutch/baby carrots (scrubbed with stems trimmed)
- 150g kale (stems removed and torn into bite-sized pieces)
- 4 red radish (thinly sliced)
- 80g soft goat’s cheese
- 40g walnuts (roughly crushed)
- 1 tsp maple syrup
- juice from ½ lemon
- 5 TBSP olive oil
- 1 tsp extra virgin olive oil (EVOO)
- pinch of salt & pepper
- 2 slices of gluten-free or sourdough bread
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