Kale Coconut & Goji Sunburst Salad

Just in case you were wondering, it’s not just the combined anti oxidant powers of gojis and pomegranate seeds that gave rise to the name Sunburst Salad. Nor was it the humble nutrient dense broccoli, or the combination of almonds and tofu that give you that sustainable burst of vegan protein. In fact, it’s the kale. Perhaps you already know this, but leafy greens such as kale are believed to be the respiratory system of the plant world! Where as we take in oxygen and release carbon dioxide, they take in carbon dioxide and release oxygen, making them the perfect compliment to our respiratory system. Packed with all kinds of vitamins, vitamin C, fibre plus chlorophyl, they are highly supportive of oxygenating blood through our respiratory system. Known as mother nature’s Sunshine Food they are our key to freshness, vitality and glowing skin. All up, you can be sure this salad’s earnt its stripes xx

Coconut Kale and Goji Sunburst Salad
Ingredients

(Serves 2)

1 block firm tofu sliced evenly
2-4 kale leaves, torn off the stem
Juice of half a lemon
1 tsp coconut oil
1tbs soy sauce
1 carrot julienned
half head broccoli blanched (placed in boiling water then under ice cold water)
2 handfuls alfalfa
20 almonds
2 handfuls gojis or pomegranate seeds

Dressing
1/2 cup coconut milk (light or full cream)
Juice of 1 lime
1.5 tbls maple syrup
Pink Himalayan Sea Salt to taste

 Directions

1. Heat a small frying pan, add 1tsp coconut oil, add tofu and cook on either side for 3-4 minutes, add soy continue cook until golden, set aside.

2. In a small mixing bowl whisk together the dressing ingredients.

3. Divide kale between two serving bowls. dress with lemon juice and massage until the leaves begin to wilt and turn a vibrant shade of green. To assemble top each bowl with carrots, blanched broccoli, tofu and alfalfa. Pour coconut dressing over top and mix to combine. Sprinkle with gojis and almonds plus sea salt and pepper to taste xx