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  • Kat D'Andrea

Raw Tuscan Kale Salad

Perfect for:

Batch cooking ideas

Veggie sides when you don't have time!

Makes - 4 portions

Time: prep - 5 minutes

This is one of my favourite (quick and easy) food prep dishes. It keeps fresh stored in in a container, in the fridge for up to three days. Making the perfect accompaniment to any breakfast, lunch, dinner or snack.

Black Kale – ‘Cavolo Nero’ was discovered in Tuscany and classed as a brassica vegetable. Kale is one of the most powerful antioxidant rich foods on earth! With major benefits for fighting against free radicals that we accumulate from everyday stress, pollution, and chemicals. It is extremely neuro-protective and fights against Alzheimer's and other neurological disorders. That is why I tell my clients to have this raw if they can. If you do have digestive issues and thyroid imbalances, I suggest you lightly cook, steam or fry it in extra virgin olive oil.

Kale is amazing for eliminating toxins out of the body, helping to eliminate excess hormones. Removing the toxins from the body is an important job. Toxins are destroyed first by antioxidants and then removed (detoxified) with glucosinolates, which are in cruciferous vegetables.


  • One bag of black kale

  • Batch of radishes sliced

  • A pinch himalayan salt & pepper

  • Small sprinkle of fresh chilli & chilli flakes

  • One bag of coriander

  • One bag of parsley

  • One whole lemon

  • Extra virgin olive oil

  • 3 raw garlic cloves minced

  • Pecorino or parmesan cheese (optional)

The salad bowl

  1. Cut out the stems of the kale and cut up the black kale in small pieces and place in a large bowl

  2. Slice up the radishes and add to the black kale

  3. Add pinch of chilli flakes, salt, pepper and mix

  4. Chop up – parsley & coriander and add to dish

  5. Place in tight container and store in fridge.

The dressing

Mince garlic using a fine hand grater and mix in with extra virgin olive oil, lemon juice and store in a glass container in the fridge.

When ready to eat, add the dressing to the salad mix.

Ideas to go with dish

  • Breakfast - Bagel or sourdough with poached egg on top

  • Lunch - Top with either: grilled chicken, prawns or smoked salmon

  • Snack - Sourdough or crackers with avocado and radishes

  • Ideas - Wholewheat couscous and salmon

  • Ideas - Roasted with chickpeas, long stem broccoli and the dressing

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