Crispy kale, cranberry and toasted almond salad with a clementine and ginger dressing

Have a healthy, happy Christmas with this crispy kale salad.  Marinated in a dressing of clementine and ginger, it’s just oozing with festive flavour.  We were surprised to learn that just one cup of kale packs in 10% of the RDA of Omega 3 fatty acids, which help combat arthritis and autoimmune disorders.  Just add a teaspoon of our Life & Soul Liquid for an additional Omega 3 boost and readily available EPA and DHA.

Ingredients

• 300g kale (stalks removed)
• 40g of flaked almonds
• 2 tablespoons of dried cranberries (sugar free)
• 2 tablespoons of olive oil
• Pinch of Pink Himalayan or sea salt

Clementine and ginger dressing 

• 2 tablespoons of toasted sesame oil
• 2 tablespoons of extra virgin olive oil
• Pinch of Pink Himalayan or sea salt
• Juice and zest of 1 clementine
• 1 tablespoon of grated fresh ginger
• 1 teaspoon of Bare Biology Lion Heart Omega 3 oil

Method

Preheat the oven to 190C (fan assisted).  

Shred the kale in a food processor so it’s quite fine.  Spread evenly on a baking tray and toss with 2 tablespoons of olive oil and a pinch of salt.  Roast in the oven for 15 minutes until crispy.  Stir a couple of times for even cooking.

Place the almonds on a baking sheet and roast in the oven for 6 - 8 minutes until golden. Remove from the oven and set to one side to cool.

Clementine and ginger Dressing

Peel the ginger using a peeler and grate finely, along with the zest of 1 clementine.  Mix the Lion Heart, the toasted sesame oil, olive oil, salt, juice and zest of the clementine and ginger together in a bowl. 

Place the crispy shredded kale on a serving platter.  Toss through the dressing and top with dried cranberries and toasted almonds.

“Food is one of life’s most powerful medicines. I believe the secret to radiant health starts and ends with a healthy gut so my recipes are all grain, gluten, dairy and refined sugar free. I love wholesome, natural food. Heaps of vegetables, eggs, nuts, organic meat, fish and some low GI fruits as a treat.  For me, it’s about keeping things simple but using these food groups in a fun, creative way to nourish and support your body.” Jo, founder, Paleo Crust.