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25g trimmed kale, finely shredded leaves
50g blanched hazelnuts, toasted
1 pink grapefruit, peeled and segmented
½ Perfectly Ripe Avocado, peeled and stoned
16 individual chicory leaves (from about
2 large heads of chicory - 1 white, 1 red)
For the dressing:
2 tbsp extra virgin olive oil
1 tsp white wine vinegar
¼ x 20g pack tarragon, leaves only, finely chopped
1 tsp Dijon mustard
1. Plunge the shredded kale leaves into a pan of boiling water, return to the boil and cook for 30 seconds. Drain and plunge into cold water, then drain and dry on kitchen paper.
2. Roughly break up the nuts in a pestle and mortar. Cut the grapefruit and avocado into small cubes and place in a bowl with the kale and nuts.
3. Place all the dressing ingredients into a bowl, season and whisk to combine. Spoon a little salad into each chicory leaf and arrange on a serving plate.
Typical values per serving:
0.8g protein, 0.6g fibre