Courgette/Zucchini & Kale Salad

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Serves: 4 generously

  • 1 bunch kale or one bag of shredded kale
  • flaxseed or extra virgin olive oil
  • rock salt
  • couple of handfuls of cherry tomatoes
  • 2 courgettes/zucchini
  • tahini
  • lime or lemon juice (your preference)


Strip kale leaves from stalks and roughly chop. Put in bowl and massage 1 table spoon of flaxseed oil and teaspoon of rock salt into leaves. Leave for 30 minutes or more. (The oil and salt encourage the kale leaves to soften.) 

Halve the cherry tomatoes.

Either grate the courgette or make courgette spaghetti on spirali. I prefer the spaghetti texture it has more ‘bite’ than short gratings.

Mix 2 tablespoons of tahini with 1 dessert spoon of lime or lemon juice. Add a splash of water to make a dressing with the consistency of double cream. It can look alarmingly curdled during mixing. Don’t fret it eventually all emulsifies into a smooth sauce.

Put all these components – kale, tomatoes, courgette and dressing – together in a large bowl and toss well.

For extra protein add sprouted pulses or toasted pine nuts.


Recipe by Liz Banks, Bristol (UK). 

Liz is currently working with Ania who is coaching her around food and lifestyle. Liz has always been an avid cook and has enjoyed adapting her cooking style to increase her energy and sense of well-being. 


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Ania NowickiCourgette/Zucchini & Kale Salad

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