This is a delicious and highly nutritious salad which makes good use of kale – a winter staple in our stores. We often include kale in our 3 for $10 supergreen specials and this is a great way to use it. Persimmon lightens the dish and gives it a sweet and sunny appeal.
Ingredients
- Half bunch of kale (approx. 5 stalks)
- 2 T olive oil
- 1 tsp salt
- 1 T balsamic vinegar
- 2 persimmons
- Handful of feta cheese (approx. 30g)
- ¼ cup tamari roasted sunflower seeds
Wash kale and strip leaves from the stalk. Tear into pieces and place in a bowl with oil and salt. Use your hands to massage oil into kale to break it down so it becomes soft and glossy. Take your time with this process. Drizzle leaves with balsamic vinegar and mix. Put into a serving bowl.
Peel persimmon and cut into bite size cubes or wedges. Add to the kale with the feta crumbled on top. Finish with sunflower seeds and serve.
