Kale cabbage and Entremont organic Emmental cheese portion detox salad
Ingredients for the salad
- 350 g Kale cabbage
- 2 avocados
- 150 g Entremont Emmental portions
- 2 handfuls pecans
- 2 blood oranges
- ½ cucumber
- ½ red onion
Ingredients for the sauce
- 1 tbsp almond puree
- 1 tsp miso
- 1 tbsp soy sauce
- 2 tbsp cider vinegar
- Salt and pepper
Place the ingredients for the sauce in a bowl and mix well.
Rub the kale with the sauce until tender.
Slice the avocado.
Brown the pecans in a pan for a few minutes.
Cut the organic Emmental cheese portion into cubes. Cut the peel off the oranges and slice them.
Thinly slice the cucumber horizontally.
Finely chop the onion.
Add all the ingredients to the kale. Toss. Serve immediately.
Credit photo : Stéphanie Iguna @LaFoodFactory