At 30 weeks, I’m in the final trimester countdown, waiting for my baby to arrive. I am so excited. Thankfully most of my junk food cravings have passed, and all I want now are wholesome, healthy, comforting and filling things. This salad was exactly what I was craving. It really is a fresh take on kale, and I challenge you not to love it, even if you are not usually a fan of kale. I made this for just me, hence this recipe feeds one, but feel free to double or triple it and stick it on a grand platter to serve more people.
3 handfuls fresh kale
1/2 an avocado, sliced
1 sprig curly leaf parsely, torn
1 spring onion (white tip only) finely chopped
10 raspberries (sweet cherry tomatoes make a decent substitute)
1 piece roast chicken, shredded
1tsp green pesto
2 tsp mayonnaise
1 pinch Cornish sea salt
1 tbsp olive oil
1/2 lemon, juice only
- Place the kale into your bowl or plate first, and then layer on the all the other ingredients. Set aside.
- In a small bowl, mix all the ingredients for the dressing until well combined.
- Drizzle the dressing over the salad, and enjoy immediately.