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Rocket-Kale Harvest Salad

  • 6
  • Easy
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Rocket-Kale Harvest Salad

Recipe Ingredients

Forgot about that head of lettuce at the bottom of your fridge? Revive most greens - iceberg lettuce, rocket, kale and even herbs - by soaking them in an ice bath for five minutes. Spin or pat dry, and they'll be good as new! Turn them into a satisfying supper with a cooked protein like rotisserie chicken or salami, roasted veggies and a sprinkle of crunchies like croutons or wasabi peas.
  • 8 cups rocket
  • 2 cups kale 
  • 1½ cups avocado
  • ¾ cup thinly sliced carrots
  • ¾ cup chopped cooked butternut
  • ½ cup sliced apple
  • ½ cup sliced sweet pepper
  • 60g salami
  • 1 cup croutons

Recipe Directions

  1. In a large bowl, combine leafy greens (8 cups rocket + 2 cups kale) and veg/fruit (1½ cups avocado + ¾ cup thinly sliced carrots + ¾ cup chopped cooked butternut + ½ cup sliced apple + ½ cup sliced sweet pepper) and protein (60g salami).
  2. Add just enough vinaigrette to lightly coat, tossing.
  3. Garnish with crunchies (1 cup croutons)

EACH SERVING About 590kJ, 4g protein, 13g carbohydrate, 8g fat (2g saturated), 3g fibre, 305mg sodium. 

VINAIGRETTE

Whisk ¼ cup extra-virgin olive oil, 1 tbsp Dijon mustard, ⅛ tsp sugar and ½ tsp each salt and pepper with 3 tbsp lemon (or lime) juice, 1 tbsp vinegar (red-wine, sherry, champagne, cider or white-balsamic) and 1 finely chopped small shallot (or garlic clove or spring onion). Makes about ⅔ cup.


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