Colourful kale salad
Ingredients (serves 4)
1 bunch purple kale, remove stems before slicing thinly (around 2 cups)
2 tbpns dried cranberries ( this is well below the safe serving size of 1 tablespoon per person)
1 handful pecans (19 halves) (or swap for walnuts)
Dressing
2 tbspns olive oil
2 tbspns lemon or lime juice (lime juice is punchier)
1 tspn curry powder
1 tspn grated ginger
Method
Want the flavours and colours to pop? An hour before assembling - place the olive oil in a small bowl with a peeled garlic clove and separately soak the cranberries in a small amount of boiling water. Discard garlic* and water before you make and dress the salad.
Make the dressing by combining all the ingredients and stirring. Season to taste. Place the kale in a large bowl and dress well before adding the pecans and cranberries.
Season with salt and pepper.
* Note, the gut-irritating fructans in garlic are water soluble, not oil soluble, so if you discard the garlic you will be fine.