This is a quick and easy salad bursting with flavour and nutrients. I was inspired to make this salad after I made a portion of the tamari almonds from The Whole Pantry App. If you don't have time to make the tamari almonds I have suggested an alternative dressing you can use. You can also replace the baby swiss chard with baby spinach leaves or a salad of your choice. Kohlrabi is a rich source of Vitamin C (even better than oranges), and potassium. It tastes a bit like lettuce hearts but sweeter and juicier. If you haven't tried it I would recommend giving this crunchy and nutritious vegetable a go, you can even use the leaves separately as a substitute for kale or any other leafy green.
Salad Ingredients (Serves 2)
2 handfuls of baby swiss chard/ baby spinach 1/2 bulb kohlrabi 3/4 sprigs of thyme 1/3 cup tamari coated almonds/raw almonds Extra virgin olive oil Sea salt & black pepper to taste
Wash and drain the chard. Dice the kohlrabi, you can peel the skin if you think it is too thick but I prefer to leave it on. Take the leaves off the thyme. Place all the ingredients in a salad bowl and top with the tamari coated almonds, olive oil and season with salt and pepper. *If you don't make the tamari coated almonds then you can use raw almonds and the dressing recipe below.
Tamari Salad Dressing
2 tablespoons tamari 3 tablespoons extra virgin olive oil 1/2 teaspoon coconut sugar Pinch of salt & pepper
Put all the ingredients into a jar with a lid and shake to combine, then drizzle over the salad.
Tamari Coated Almonds Recipe (serves 8) - From the Whole Pantry App
180 grams raw almonds 60 ml tamari 1/2 teaspoon coconut sugar 720 ml filtered water 1 teaspoon sea salt flakes
Place the almonds in a bowl and cover with the water and sea salt. Leave to soak over night. Preheat the oven to 60 degrees celsius. Rinse and drain the nuts, coat with tamari and coconut sugar mixture. Transfer nuts onto baking paper and place in the oven. Bake at 60 degrees celsius for 4 1/2 hours, turning occasionally to coat and dry evenly.