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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.

Post Author: CHC