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Carrot, kale and artichoke salad

carrot, kale and artichoke salad, Courgette noodles, food styling, salad, healthy salad recipe, Keto recipes, Paleo recipes, Paleo, Paleo Crust, Vegan salad, vegetarian salad, food photography, Modern Food Stories

Emails, social media, podcasts… ya di ya ya… everyday we’re confronted with so much information sometimes it just feels like brain overload. We’re pulled in so many directions; from what’s the right ‘diet’ to follow, the best way to grow your Instagram following, all the way down to what’s the best almond milk to buy… well that’s easy… Plenish Cleanse!  It can feel overwhelming. But for me, the fundamental key to happiness is to stay true to who you are.

Because happiness peeps doesn’t come with a price tag, it’s a state of being. Don’t try and morph yourself into others. (I won’t even try, I ’m clearly not that bendy!) This stray courgette noodle escapee is clearly my wild side breaking free for the border! Embrace, don’t suppress I say.

So as promised here’s the recipe for my roasted carrot, kale and artichoke salad. It’s been a popular request on Instagram so I hope you all enjoy giving it a try. The dressing is sensational, bursting with zingy lemon and herbs and totally sugar free. To make it AIP simply pass on the almonds and peppers. Love food. Love life, Jo x

Serves 2

Ingredients

  • 2 large carrots
  • 2 small fennel
  • 5 baby peppers
  • 110g of marinated artichokes
  • 2 courgettes
  • 70g of kale
  • 3 tablespoons of olive oil
  • Pinch of Pink Himalayan salt
  • 40g of almonds
Zingy ginger and herb dressing
  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoon of lemon juice
  • Pinch of salt and pepper
  • 1 tablespoon of fresh mint, parsley and chives
  • 1 teaspoon of coconut aminos
  • A small teaspoon of apple cider vinegar

Method

Preheat the oven to 190C.

Peel, top and tail the carrots. Remove the seeds and stalk from the peppers. Slice the fennel and carrot into thin strips. Half the baby pepper. Place on a roasting tray with 2 tablespoons of olive oil and a pinch of salt. Roast for 30 minutes until tender.

Meanwhile, shred the kale in a food processor or chop fine until it resembles a coarse crumb. Toss with 1 tablespoon of olive oil and a pinch of salt. Roast in the oven for 5 minutes until slightly crispy. Remove from the oven and allow to cool.

Make the courgette noodles using a spiraliser. If you don’t have one to hand, very thin strips by hand or using a julienne peeler would also work.

Prepare the dressing by simply mixing all the ingredients together.

Place the courgette noodles, roasted vegetables, marinated artichokes in a serving bowl. Toss the carrot, kale and artichoke salad with the dressing and top with chopped almonds and scattering of fresh herbs.

Courgette noodles, food styling, salad, healthy salad recipe, Keto recipes, Paleo recipes, Paleo, Paleo Crust, Vegan salad, vegetarian salad, food photographyCourgette noodles, food styling, salad, healthy salad recipe, Keto recipes, Paleo recipes, Paleo, Paleo Crust, Vegan salad, vegetarian salad, food photographySaveSave