Mint lends itself well to salad dishes. It has a unique refreshing, playful taste that can liven up a plate of leaves and other veggies.
In this recipe the mint dressing is zingy with a tangy sweetness, designed especially to bring the best out in the kale.
This particular blend – with it’s apple and maple syrup – tones down the natural bitterness of these highly nutritious, dark, green leaves.
Growing your own mint all over the world
Mint grows in abundance in most climates (I made the salad in the picture in Hawaii, using mint from my Mam’s garden), although in temperate zones it tends to die down in the winter when growing outdoors. With a little fertile soil it’s super easy to grow in pots or a spare bit of ground.
Mint also loves shade, so it’s perfect to pop into a spot where other plants aren’t too keen to be. It quickly develops roots by leaving the fresh stems in a glass of water, making it easy to propagate.
It spreads like crazy, so if you do decide to plant it in your prized flower bed, then best to create a barrier with a large sunken pot (without a bottom to allow water free flow through).
I almost always prefer to use fresh mint, which is available all year round in many supermarkets or green grocers… very handy when winter arrives and my mint plants decide to hibernate here in England.
Health benefits of mint
Mint is super healthy. So, quite apart from it’s lovely taste and fanfare of nutrients it is one of my favourite herbs for adding to all sorts of dishes. It’s good for soothing digestion issues; helping against nausea and headaches; supportive for respiratory disorders, coughs and asthma; and is even said to act as a natural stimulant against fatigue and depression.
Health benefits of kale
Kale is one of the main ingredients in this salad, proving itself to be a powerhouse of nutrients containing more 16% calcium per gram than cows milk and over twice as much vitamin C as oranges. It has been shown to support heart health whilst being loaded with anti-oxidants and anti-inflammatory compounds.
Let’s enjoy some Kale & Avo Salad with Mint Infused Dressing
I do hope that you enjoy this salad as much as I do.
Please feel free to comment or share and let me know how you get on.
- Handful of fresh garden mint
- 3 tablespoons of rice vinegar
- 2 tablespoons flax oil
- 3 tablespoons olive oil
- 1/2 to 1 teaspoon maple syrup (optional)
- 1/2 medium sized apple
- 5 large kale leaves
- 5 large romaine lettuce leaves
- 1/2 an apple
- 1/2 small yellow sweet pepper
- 1/2 small red sweet pepper
- 4 large celery stalks
- 1 medium ripe avocado
Chop the salad ingredients as desired or as follows…
- Chop the kale and romaine lettuce into thin bite sized pieces.
- Chop the apple into very small cubes, with the skin still intact.
- De-stem and de-cube the sweet pepper and slice or cube.
- Slice celery into small pieces.
- Score squares into the avocado and scoop out.
- Mix everything together with the salad dressing until everything is evenly coated.