A Simple Rainbow Salad with the Most Delicious Hummus Dressing
Anyone who follows my instagram will know that this bowl is my favourite thing at the moment, I’ve been eating it non-stop for the past month! The selection of veggies varies a little depending on what I have in my fridge but it usually centres on these four – kale, carrots, red pepper and avocado plus my new hummus, which I am so in love with, and a sprinkling of pumpkin seeds. This all tastes amazing together, however, this rainbow bowl is taken to another level of awesomeness through the addition of an amazingly sweet, creamy dressing that just brings everything together in a amazing burst of deliciousness! The dressing comes to life through a divine blend of almond butter, tahini, hummus, apple cider vinegar, honey/maple syrup and water – you can only image how good this tastes! Seriously I couldn’t recommend this more, it only takes a few minutes to throw together, it’s such a treat for your tastebuds and even better it loads you up on the most amazingly rich and diverse range of vitamins and minerals so you’ll be glowing with energy and happiness all day! It’s really the best lunch ever, especially in the summer as it’s wonderfully light yet perfectly filling, although if you feel like making it a little heavier I’d really recommend adding in some roasted sweet potatoes – they taste delicious in this bowl and give it a fantastically hearty feel. Either way, I think you’re all really going to love this one!
P.S. Did you know that kale is a serious superfood? Believe it or not it contains more iron than beef and more calcium than milk per calorie! In addition each serving gives you over 1,000% of your daily vitamin K intake (super important for blood sugar regulation), over 400% of your vitamin A and over 100% of your vitamin C intake (both of which support bone and skin health, as well as strengthening the immune system). If this wasn’t enough it’s also packed with antioxidants, anti-inflammatory agents, omega-3 fatty acids and fibre – how amazing is that!
For the bowl:
– 5 big handfuls of kale (it shrinks a lot when cooked)
– 1 red pepper
– 1 avocado
– 1 large carrot
– a handful of pumpkin seeds
– a large dollop of hummus
For the dressing:
– 2 tablespoons of water
– 1 teaspoon of hummus
– 1 teaspoon of almond butter
– 1 teaspoon of manuka honey/pure maple syrup
– 1 teaspoon of apple cider vinegar
– 1/2 a teaspoon of tahini
Simply tear up the kale leaves into bite sized pieces, then drizzle with olive oil and salt and roast for 5-10 minutes at 180C, until the leaves are ever so slightly crispy but not burnt. While the kale cooks peel and grate the carrot and chop both the red pepper and the avocado into small cubes, discarding their respective stones and seeds.
Next make the dressing by adding all the ingredients to a mug and whisking with a fork until smooth.
Once the kale is cooked assemble all the ingredients into a bowl, drizzle the dressing evenly, sprinkle a handful of pumpkin seeds and a little salt and then enjoy!