Salads make up a huge part of my diet whatever the season, however they change alot throughout the year. The varieties of seasonal local produce, temperature and feeling in my body depicts what kind of salad I make. I like to keep them as raw as possible, though for a more substantial salad, the addition of some cooked grains or roasted vegetables doesn’t go amiss too.
This makes a perfect lunch on its own or along side some raw crackers or sprouted grain bread and hummus. Or for a more substantial meal, add some cooked quinoa ontop of the kale, or use it as an accompaniment to a larger dish.