Since I added miniature cookie cutters to my cooking utensils, I’m having so much fun. Playing around autumnal colour, I’ve created this salad to remind me that summer time is always around the corner. Although I love preparing delicious soups when the cold season arrives, I will always prefer summer and eating salads!
If you’re asking where I found the appropriate mini cookie cutters to make the stars, I went to Michael’s. I’m sure you can also find other online or in any kitchen tool department at your supermarket. But if you’re like me and you don’t like spending hours to look for things, here is the direct link to the mini cookie cutters from Sweetshop. I love that there are 12 different shapes, I can’t wait to try out more fun recipes with them!
If you’re reading my blog, you probably know that I’m a flexitarian and that I try to eat as much vegan as possible. To have a nutritious diet, I have to make sure to incorporate the right ingredients in my daily meals. Kale is one of them and as I like eating different thinfs every day, I just mixed it with one of my favorite veggies, bell peppers! This recipe is super easy (especially without replicating the stars 🙂 ) and will give you a load of vitamins and nutrients like calcium, manganese or magnesium. If you’re eating this salad as your main course, you can toast some bread and spread some hummus on it!
Servings: 4 people
Timing: 20 minutes
– 2 bunch of kale
– 2 orange bell peppers
– 2 carrots
– a dozen orange cherry tomatoes
– 1 handful slivered almonds
– 1 handful pea shoots
– olive oil
– salt and pepper
Wash the kale leaves carefully and remove the hard stem in the center. You can cut the kale leaves into smaller pieces as it will be easier to blend with the other ingredients.
Wash the bell peppers and cut them into small cubes.
Peel the carrots, wash them and grate them with your food processor or manually with a grater.
Wash the cherry tomatoes and cut then in halves.
Distribute equally between four plates the kale leaves, the bell pepper cubes, the grated carrots and the cherry tomatoes. Sprinkle with slivered almonds and pea shoots. Season with salt, pepper and a drizzle of olive oil.