Bursting with hints of sweet and sour with every bite, this is hands down one of my favourite leafy green salads ever!
Ingredients
150g kale leaves, roughly chopped, washed and drained
150g baby spinach, washed and drained
100g shaved parmesan
¼ cup pepita seeds
4 tbsp sunflower seeds
¼ cup dried cranberries
Dressing
1 lemon, juiced
Olive oil
1 tsp garlic, grated
1 tsp Dijon mustard
Salt to taste
Step 1. Toss all the salad ingredients in a bowl. In a separate smaller bowl mix together the dressing ingredients and drizzle over salad
Notes: ensure larger kale stems have been removed and if you massage the leaves between your fingers it will result in softer texture leaves to enjoy.
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