One thing that I have learnt which I supervise the children in the Stephanie Alexander Kitchen Garden is that salads come in different shapes, colours, sizes (and nutrients too). More importantly, salad is not only limited to the so-called basic salad (lettuce, tomato). After a few classes of ‘salad of imagination’, the possibility of inventing your own salad becomes endless and making salads as a side dish to eat never becomes boring, in fact, it’s my favourite part of the meal most of the times.
For this recipe, I love the hint of sweetness that comes from the dried cranberries that are buried within the salad.
Another great aspect of this salad is the minty aromatic smell from the fresh mint along with the light dressing which does not overpower the overall flavour of the dish.Sunflowers seeds are rich in Vitamin E, and I love sprinkling them into salads when I don’t have any other nuts or chicken available in the kitchen since I keep a bulk supply of sunflower seeds.
The highlight of this dish is allowing the flavours to combine and the kale leaves also softens after its being massaged with the other ingredients.
This recipe was derived from Kemi’s raw kitchen: Kale and Mint Salad with Cranberries and Sunflower seeds. My next attempt in making this, I would like to try dried apricots :).
For the recipe, please check out my second blog Nutritious Living: