This Orange and Almond Salad makes a quick & healthy lunch.
As most of you know, I’ve been oscillating recently between healthy eating, to make sure I look my best on the beach (in two weeks) and at my wedding (in seven weeks) and stress-eating baked goods like there’s no tomorrow.
So this week I’m sharing a quick packed lunch that is stuffed with greens and has a little sugary sweetness.
Now, I love a bit of kale (see my recipe for winter squash + kale curry). But I know raw kale can have a somewhat bitter flavour. The sugary orange dressing on this salad perfectly balances that bitterness of the greens.
I like my salads to be a real meal. No limp iceberg, soggy cucumber or light dressing at my table, thanks. The crunch of raw kale, carrots and almonds mean that this salad should satisfy the hungriest of tummies and fill you up until dinner.
This dish makes a great packed lunch and will last for a few days in an airtight container in the fridge (and be far more exciting than a soggy sandwich) and you can whip it up in 20 minutes in the evening whilst you catch up on your favourite podcast.
This orange and almond salad with raw carrots and kale makes a perfect vegan packed lunch or unusual gluten-free side dish. The sugary orange dressing on this salad perfectly balances that bitterness of the greens. This dish makes a great packed lunch and will last for a few days in an airtight container in the fridge
- 100 g Prepared Kale
- 2 Carrots
- 1 tbsp. Olive Oil
- 3 Oranges
- 100 g Blanched Almonds
- 2 tsp. Caster Sugar
First, take the kale, remove any woody stalks and rinse thoroughly in cold water, scrunching the leaves between your hands to bruise and soften them a little. Leave to one side, in a colander, to drain
Peel the carrots and chop into thin matchsticks. Then add them, with the kale, to a salad bowl and mix through. Add the olive oil and mix again, scrunching the leaves a little with clean hands
Zest and juice the oranges into a small saucepan and add the almonds and sugar. Bring to the boil, turn down the heat and simmer for around ten minutes, until most of the liquid has evaporated, and the rest becomes a little sticky
Remove the orange nuts from the heat and allow to cool fo 10-15 minutes, then add to the kale in the salad bowl and enjoy