250g Kale (stems removed)

Pinch sea salt

1 tsp ground black pepper

1 lemon (juiced)

3 tbs cold-pressed olive oil

2 handfuls of baby spinach leaves

1 parsley bunch, chopped

1 mint bunch, chopped

125g fresh blueberries

1 handfuls pumpkin seeds

2 handfuls of tamari almonds, chopped



Turmeric Dressing:

4 tbs cold-pressed olive oil

1 tsp fresh turmeric, grated OR 1/2 tsp ground turmeric

1 tsp fresh ginger, grated

1/2 lemon, juiced

1 tsp raw honey

Pinch sea salt & black pepper


  1. Wash kale and shred with large kitchen knife and place in a large mixing bowl
  2. Add salt, pepper, lemon juice & olive oil to the kale.
  3. Massage the leaves for 1-2 minutes or until it has slightly collapsed and softened.
  4. Add the spinach, parsley & mint to the bowl. Then add the pineapple, blueberries, pumpkin seeds and almonds.
  5. Combine the Turmeric dressing ingredients in a separate bowl. Once everything is mixed together then combine with the rest of the salad.

Leftovers can be kept in an airtight container up to two days in the fridge.