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–+ servings

Baby kale and pea pod salad

A super tasty and healthy summer salad with fresh seasonal produce topped with creamy avocado mayo.
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Prep Time 15 minutes
resting time after chopping kale 30 minutes
Servings: 2 big portions
Course: Salad
Calories:
Ingredients Method

Ingredients
  

  • 2 handfuls baby kale leaves
  • 2 handfuls other salad leaves lettuce, rocket, spinach etc
  • 12 sugar snap peas or mange tout
  • 8 cherry tomatoes quartered
  • 150 grams cooked flageolet beans rinsed and drained
  • 2 portions avocado mayo

Method
 

  1. Wash the kale leaves and roughly chop or tear into pieces. Leave to rest for 30 minutes if you can to let the enzymes out to play.
  2. Wash and dry the other salad leaves and roughly chop or tear.
  3. Trim the sugar snap peas or mange tout as needed but leave whole or cut in half if too huge.
  4. Layer up the kale and salad leaves, chopped tomatoes, peas and flageolet beans.
  5. Prepare the avocado mayo as per recipe. Dollop the mayo over the salad and serve immediately.

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