Kale Salad with Spicy Smokey BBQ Nuts
Our Special Edition Spicy Smokey Barbecue Nuts are the perfect way to elevate a simple salad, adding bold flavour and a satisfying crunch. This kale salad is the perfect example— it uses simple ingredients and can be whipped up in minutes.
Tender kale, creamy Casheta, and tangy pickled radish are all brought to life by our smoky, maple-kissed Barbecue Nuts. Whether enjoyed as a summer side or a hearty main, this dish is sure to impress!
Ingredients
120g little bird organics Spicy Smokey Barbecue Nuts
1 packet Savour Casheta
2 large handfuls kale
2 large handfuls mixed greens
Pinch of salt
2 tablespoons olive oil (we recommend Allpress)
Juice of ½ a lemon
1/4 cup sliced pickled radish (or pickled onions as an alternative)
Fresh thyme, to garnish
Method
1. Remove the kale from its stems and roughly chop. Add the chopped kale to a large salad bowl.
2. Sprinkle the kale with a pinch of salt and drizzle with olive oil. Massage it for about a minute, or until it softens slightly.
3. Squeeze the lemon juice over the kale and toss lightly.
4. Add your mixed greens of choice to the bowl and gently combine.
5. Empty the nuts onto a chopping board and roughly chop them into varying sizes. Add these to the salad bowl.
6. Chop the Casheta into bite-sized pieces and mix them into the salad
7. Top the salad with pickled radish (or your preferred pickled vegetables) and sprinkle over fresh thyme leaves and flowers.
120g little bird organics Spicy Smokey Barbecue Nuts
1 packet Savour Casheta
2 large handfuls kale
2 large handfuls mixed greens
Pinch of salt
2 tablespoons olive oil (we recommend Allpress)
Juice of ½ a lemon
1/4 cup sliced pickled radish (or pickled onions as an alternative)
Fresh thyme, to garnish
Method
1. Remove the kale from its stems and roughly chop. Add the chopped kale to a large salad bowl.
2. Sprinkle the kale with a pinch of salt and drizzle with olive oil. Massage it for about a minute, or until it softens slightly.
3. Squeeze the lemon juice over the kale and toss lightly.
4. Add your mixed greens of choice to the bowl and gently combine.
5. Empty the nuts onto a chopping board and roughly chop them into varying sizes. Add these to the salad bowl.
6. Chop the Casheta into bite-sized pieces and mix them into the salad
7. Top the salad with pickled radish (or your preferred pickled vegetables) and sprinkle over fresh thyme leaves and flowers.
This salad can be served as a side dish for any summery meal but is hearty enough to enjoy on its own. Enjoy!