Riyana Rupani’s Thai Kale Salad

Lunch in 10 with this Thai-inspired Kale salad that is rich in flavours, textures and nutrients

Text: Shannon T

What’s for lunch? Cooped up in our cribs and craving something outside of our usual list of healthy takeaway and delivery food options ? Try this vitamin-packed, homemade, healthy lunch in just 10 minutes. Riyani Rupani — a Certified Holistic Nutritionist (NTP), Whole30 coach, recipe developer, and creator of Healthy-ish & Happy — shows you how you can eat your greens with a creative twist.

According to Rupani, this Thai Kale Salad is one of her favourite recipes on her blog. What her friends call the “Pad-Thai salad”, this mouth-watering lunch is packed full of wonderful Thai flavours, creaminess and crunch, and a generous heap of nutritious greens. Rupani recommends making this salad with hearty leaves such as Kale and cabbage as they hold up better to the dressing.

For your protein source, take your pick from chicken or simply grilled prawns, or swap them out for quinoa if you’re eating vegan. See below for her dressing recipe, which doubles up as a dipping sauce for satays and veggies or slathered over any grilled meat!

Thai Kale Salad

Preparation Time: 10 MIN

Cooking Time: N/A

Total Time: 10 MIN

Ingredients:

·      2 Chicken breasts grilled & shredded or 20 pieces of grilled prawns (for Whole30 or Paleo) or 1 cup cooked Quinoa (for Vegan)

·      250 grams broccoli sliced and chopped

·      ½ red bell pepper sliced

·      1 ½ cup shredded purple cabbage

·      1 ½ cup shredded kale

·      ¼ cup chopped cilantro

·      ¼ cup chopped mint

·      ¼ cup chopped scallions

·      ⅓ cup chopped almonds or almond slices

·      Thai Dressing

·      Black and white sesame seeds (optional for garnish)

Instructions:

1.    Mix all your salad ingredients along with the choice of protein and dressing

2.    Toss to coat

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