Submitted by Kirsty Bailey.
Serves 2. Preparation 5 mins.
Ingredients:
- 4 cups kale – deveined and shredded
- 1 cup grated carrot
- 1/2 cup mint shredded
- 1/3 cup cranberries
- 1/3 cup sunflower seeds
- 3 tablespoons olive oil
- 1 clove crushed garlic
- Sea salt and pepper to taste
Method:
- Chop, throw in bowl, mix and eat.
Kirsty says:
Tastes even better the next day as the kale softens. Throw some tuna in the mix. Kids love it too. Good lunchbox salad.
Secondary Page Type:
Main Meals
