With the warmer weather just around the corner many people are starting to think about salads as a more lunch option. This tasty one could be used for any meal of the day. You might also like to consider adding a protein source (eggs, chicken, turkey or fish) to add an extra little punch.
1 head of broccoli, roughly chopped ½ bunch kale, trimmed and finely sliced 1 clove garlic, smashed 1 generous teaspoon fresh grated ginger 2 tablespoons olive oil sea salt and pepper to taste 1 whole lime 1/2 bunch coriander, chopped handful tamari roasted almonds, chopped green chilli – optional – but yum
Sauté the broccoli in a large pan with the olive oil, garlic and ginger over a medium heat, making sure to toss the pan occasionally and allow the broccoli to cook through. This should take about 3 minutes.
Add the kale and toss through until just wilted. Add chili if using.
Squeeze over the lime juice and toss through the coriander. Season to taste add a generous amount of black pepper.
Serve in bowls sprinkled with tamari roasted almonds.
Original recipe source from: