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Woodhaven Salad Recipe

This week’s blog is a recipe for our most requested salad at Woodhaven, our freshly picked raw kale, courgette, and avocado salad.



Want to recreate this at home? Here’s how...


Salad base:

  • Pick some fresh kale (or buy it).

  • If the kale is fresh cut down and get rid of the tough stalks with a knife or scissors.

  • If it is pre shredded pick through and discard the tough pieces whilst washing the leaves.

  • Set this aside to dry.

  • Next spiralise around one to two courgettes depending on their size.


Dressing:

Ingredients

  • Two ripe avocados

  • Green ends of spring onions (3-4)

  • Raw garlic clove (1-2)

  • Juice of a lemon

  • A moderate amount of olive oil

  • Salt and pepper

Blitz all of this together with a handheld blender.


To serve:

Either combine the dressing through the salad or blob it on top, make sure to do this just before serving the salad so it doesn’t get soggy.


Extras:

  • You can use kale or courgettes; it doesn’t have to be both!

  • Optional topping: fry dry toast in a pan with sunflower or pumpkin seeds for some extra crunch.

The final and most important step… serve it up and enjoy!


As always please don’t hesitate to contact us with any event enquiries or questions about our venue, we will reply as quickly as possible.


The Woodhaven Team.