Recipes - Vegetarian

Kale, cabbage & celery – 3 greens detox salad recipe

If you’re anything like me then when a recipe calls for a couple of sticks of celery you go out and buy a whole bunch. Before even finding room in the fridge for it you cut off and throw away the ‘ends’ including all of the celery leaves. Well last weekend I finally put the ends and leaves to good use – and made this three green salad. It’s a great one for those days when you’re trying to detox or minimise carbs after a spell of over indulging. The addition of kale gives it a protein hit and the chilli gives your metabolism a kick.

Kale, cabbage, celery, greens, detox, salad, recipe

Not only does it take a mere 10 minutes to prepare but this salad makes a great alternative to a green juice or smoothie for those occasions when you really need to chew to feel fulfilled.

Ingredients (makes 4 generous portions)

  • Leaves and ends from one bunch of celery
  • One bunch of kale – stalks removed
  • One quarter of a savoy or green cabbage
  • 1 tbsp olive oil
  • Juice of 1 lemon
  • Chopped fresh chilli or dried chill flakes
  • Salt & pepper

Steps to prepare

  1. Wash and dry the celery and kale. Then roughly chop the celery and break up the kale leaves into bite size pieces with your hands.
  2. Add the celery to a large mixing bowl. Toss the kale in a bowl with a little of the oil and then cook I the oven at 180C for 5-10 mins until soft.
  3. While the kale cooks combine the remaining oil, lemon juice chilli flakes and seasoning to make the dressing.
  4. Finely grate or slice the cabbage. Remove the kale from the oven, allow to cool for a minute and then transfer it to the bowl with the cabbage.
  5. Gradually pour in the dressing and, with clean hands, combine everything in the mixing bowl.

Serve this salad by itself if you’re detoxing or otherwise as a side with a main meal.

– Got a few carrots that need using? Dice them into sticks and throw them into the salad to add some colour.
– Boost the carb content of this salad by stirring through a cup of cooked chickpeas.

By Feast Wisely

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