Raw kale and mushroom salad
- Prep: 15m
- Cook: 0m
- Serves: 2
Food writer and River Cottage chef Gill Meller has created a delicious raw vegan salad. Crunchy, tasty, fresh and delicious!
Method
- Wash kale, tear off of the stalks and place in a serving bowl. Whisk together the ingredients for the dressing. Pour ¾ of the dressing over the kale and massage in.
- Slice mushrooms and remove stalks if tough. Core and slice apples and sprinkle onto kale with mushrooms.
- Toss the salad and sprinkle over the sprouted lentils. Spoon the rest of the dressing over the salad and drizzle with olive oil.
- Season with salt and pepper and finish with the dill and a final squeeze of lemon juice.
Ingredients
All to be sourced organic where possible
- For the salad:
- 200g kale
- 150g Shiitake mushrooms
- 2 medium apples, such as Cox's
- 2 handfuls of sprouted lentils
- For the dressing:
- ¼ clove of garlic, grated
- 3 tbsp olive oil
- Zest of 1/2 lemon
- Juice of 1/2 a lemon
- 1 tbsp cider vinegar
- Salt and pepper, freshly ground
- 2 tsp tahini
- 2 tsp unrefined caster or granulated sugar
- Garnish:
- 1 handful of dill, chopped
