The perfect way to use up any leftover trimmings
A quick, healthy meal
Chop your kale and transfer to a large bowl, add in 1/2 teaspoon olive oil. Massage into the kale leaves.
Chop the broccoli into florets and blanch in salted boiling water for 2 minutes (it should still be crunchy). Drain and cool in ice water, then drain again and allow to dry.
Make the dressing by combining the kefir, cider vinegar and English mustard. Season to your liking and add a dash of olive oil if needed.
Finely slice the celery, dice the apple and cucumber. Add to the bowl of kale along with the broccoli florets. Pour over the dressing and toss together.
Serve with the toasted walnuts sprinkled over the top and feel free to add any extras you may wish. Enjoy!
Recipe from Olive