I was recently gifted a bottle of Vitalite Sureau 100% pure Elderberry Juice.… Little did I know the Elderberry is an antioxidant powerhouse! This little berry has a very high ORAC score (oxygen radical absorbance capacity) – twice as much as blueberry and cranberry!
Elderberry juice doesn’t have a particularly sweet taste, and other than adding a splash to my husband’s morning smoothie, I wasn’t too sure what to do with it. So I started experimenting and came up with this Sweet Kale Salad with Elderberry Yoghurt Dressing. This satisfying salad serves up a mighty antioxidant punch that is perfect as a light summer lunch!
Serves: 4 – 6
Prep time: 10 mins
Chill time: 30 mins
2 heads of green kale, stemmed and chopped
2 medium carrots, peeled and grated
1 apple, grated
1 cup cooked lentils
1/4 cup pumpkin seeds
1/4 cup dried cranberries
1 cup plain unsweetened Almond yoghurt (or another dairy-free yoghurt of choice)
1/4 cup apple cider vinegar
2 Tbsp Extra Virgin Olive Oil
2 Tbsp 100% Elderberry Juice
1 Tbsp Maple Syrup
1 tsp Herbamare Sea Salt blend
Fresh cracked pepper to taste
- In a large bowl, combine all the salad ingredients
- In a small bowl or measuring cup, whisk together all the dressing ingredients until the dressing is emulsified
- Add the dressing to the salad and toss to coat well. You can also use your hands to gentle “massage” the dressing into the kale leaves.
- Allow the dressed salad to “marinate” for 30 minutes or more before serving – this will allow for the kale leaves to soften and for the flavours to develop.
This salad is one of the few that keeps well as leftovers in the fridge until the day.
Read more about the health benefits of the mighty Elderberry here.