We all need ways to get more greens into our daily diet so I m always looking for new ways to incorporate them! This kale and watercress salad is a nutritious and healthy way to eat them. It’s just bursting with flavour from the juicy pomegranate seeds against the peppery and bitter notes of the kale, watercress and radishes. The flageolet beans with nutritional yeast flakes and freshly grated ginger which add a protein punch, creamy texture and depth of umami flavour. It’s also a salad something you could eat as a main meal because it’s so satisfying filling, all rounded off with an orange and olive oil dressing with ground black pepper.
Here’s what you will need;
- salad radishes
- flageolet beans
- olive oil
- nutritional yeast flakes
If you prefer, you can eat this salad raw but I decided to steam the kale as I feel it helps with easier digestion due to the fibres and also eliminates some of the goitrogens which are associated with hyperthyroidism (although this is linked to a deficiency in iodine rather than just consuming foods which contain high amounts of goitrogens and so it is safe to eat a certain amount raw unless you have a thyroid issue or deficiency in iodine). So please decide for yourself if you would like to skip the step of steaming the kale!
Once you have steamed the kale, the salad is very easy to assemble. You just need 2 bowls, one to mix the flageolet beans with the grated ginger and nutritional yeast flakes and one to mix the steamed, cooled kale with the watercress, pomegranate seeds, radishes, olive oil and orange juice.
You then simply combine both of the mixtures and serve!
Kale, Watercress, Pomegranate, Orange & Ginger Flageolet Beans
- 4 large kale leaves de-stemmed, washed, shredded
- 1 large bunch watercress washed, tough stems removed
- 1 tbsp olive oil
- 1/2 orange - juiced
- 1/2 pomegranate
- 8 salad radishes washed, sliced thinly
- 1 tin flageolet beans rinsed
- 1 inch ginger root peeled, grated
- 1/2 cup nutritional yeast flakes
Begin by assembling all of the ingredients and preparing by washed, de-stemming, slicing, rinsing as described above.
Steam the kale for about 4 minutes until soft and wilted. Remove the kale from the steamer and toss until it has cooled.
Add the wilted kale to a large bowl and add the watercress, orange juice and olive oil. Stir through to combine well before stirring through the pomegranate seeds and sliced radishes.
In a separate bowl, combine the flageolet beans with the nutritional yeast flakes and grated ginger. Now add these to the kale and watercress mixture.
Place the whole mixture into a large serving bowl and season with ground black pepper before serving.