student recipe series
Now that I’m properly settling into my Uni routine, I’m experimenting with more and more recipes (sweet and savoury). A lot of you have been asking for some simple, affordable and nutritious meal inspo. Queue this dijon kale salad. Sounds pretty boring, and admittedly I could’ve jazzed up the name a bit. But, to be honest, I didn’t want to overcomplicate what is an incredibly easy, nourishing meal. You’ll just have to trust me on this one: this is not a limp, flavourless kale salad. It’s packed with different tastes, textures and colours – and is budget-friendly too. What more could you want?
The dressing for this salad is inspired by my French heritage. I don’t want that to sound pretentious – it’s just a staple in my French family meals. The base is dijon mustard, which is readily available in most supermarkets (I got mine from Lidl). A little goes a long way, and adds such a depth of flavour which brings the salad to life. This dressing is so versatile that it pairs pretty much with any salad. I hope you’ll get as hooked as I am!
Whilst this is my favourite combo of ingredients so far, I definitely recommend experimenting and adding your own individual flair. Got some leftover black beans sitting in the fridge? Or some cooked beetroot? Toss them in, along with any variety of seeds. If you come up with a masterpiece combination, don’t forget to share and tag me on Instagram so I can try it too!
A super simple, colourful and delicious salad making rainbow eating cheap and easy. I hope you love it as much as I do!
- 60 g kale, washed and chopped
- 40 g frozen peas
- 30 g each sundried tomatoes and cherry tomatoes
- 1 spring onion
- 70 g chickpeas, drained & rinsed (reserve remainders for another time)
- 1/4 small avocado
- Handful pumpkin seeds
- 1 heaped tsp dijon mustard (not English!)
- 1 generous tsp olive oil (try using the oil from the sundried tomato jar)
- 1 generous tsp apple cider vinegar (white wine vinegar is fine too)
- salt, pepper and optional garlic powder
Start by boiling your kettle and placing the peas and kale in a bowl, before pouring the freshly boiled water over them. Set aside to sit for 15 minutes.
Meanwhile, roughly chop the sundried & cherry tomatoes, the avocado and finely slice the spring onion. Add to a (different) bowl, along with the chickpeas and pumpkin seeds.
Whilst the kale and peas soak, make your dressing. Simply whisk all the dressing ingredients in a jam jar/ glass, seasoning to taste, until it forms a smooth emulsion.
Drain the peas and kale (they should be soft but not mushy), then add to your salad bowl with the remaining ingredients. Pour in and stir through the dressing until the kale is completely coated in it. Serve, sprinkled with more pumpkin seeds if you want.
I’d love to see how you get on making this, so please do share your creations and tag me @fruitsandroutes on Instagram so I can share the kale love. That’s it from me today; I hope you’ve had a lovely week and are ready for the next!