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Summer Flavours

Rainbow Kale Salad

Overloaded with nutrients and vitamins!

time5mins feeds4-6

Recipe and image courtesy of


In a frypan over medium heat, heat the oil and sauté the chickpeas for 3-5 minutes or until golden. Put aside

In a medium bowl, combine the kale, carrot, avocado, beetroot, cranberries, chickpeas and radish

In a small bowl, combine the dressing ingredients and stir well. Drizzle over salad and serve

Store leftover salad in the fridge

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