Broccolini & Kale Salad (v, df, gf, rsf)

This sturdy salad will quickly become a recurring table guest.

Ingredients:

• ½ cup Raglan Food Co coconut yoghurt – Natural Greek-Style
• 2 tbsp olive oil
• 1 tbsp wholegrain mustard
• ½ tbsp dijon mustard
• 1 clove garlic – finely minced
• Pinch of flaky salt
• Generous grind of fresh black pepper
• Handful of dill
• Handful of parsley
• 250g broccolini (or broccoli) – stalks & florets, finely sliced
• 2 large handfuls of baby kale (or regular curly) – finely sliced
• ½ large red onion – finely sliced
• ½ cup almonds – lightly roasted in a dry pan, roughly chopped
• ¼ cup cranberries

Method:

1. In a small bowl; combine the yoghurt, oil, mustards, garlic, salt and pepper. Finely chop half of the dill, and half of the parsley and stir through the dressing. Store in the fridge until needed.
2. Add the broccolini, kale, onion and remaining herbs to a large bowl and gently toss together.
3. Using your hands transfer the salad to your serving dish by gently letting the vegetables fall through your fingers to create a beautiful natural formation.
4. Drizzle over the dressing and scatter with the nuts and cranberries.
5. Enjoy!

Thanks to Ash over at @theintimatetable for creating this vibrant salad & dressing!