KALE AND BEET SALAD WITH AN OLIVE GREEN SMOOTHIE

Ready to kick off the new year on a healthier note? This is the perfect go-to recipe if you want to indulge in superfoods such as beets, kale, walnuts, garlic, spinach, and Willow Creek Olive Estate’s premium extra virgin olive oil range. Filled with fiber, essential vitamins, and minerals, this smoothie and salad combo can be enjoyed as a light meal, or you can use it to complement a more hearty feast. 

KALE AND BEET SALAD

INGREDIENTS 

  • 4 cooked beets, peeled and diced 
  • 4-5 cups loosely packed torn kale leaves 
  • 1/2 cup chopped walnuts 
  • 2 chopped garlic cloves 
  • 3 tablespoons of olive oil 
  • Sea salt to taste 

 

INSTRUCTIONS 

  •  Chop the kale leaves into small pieces and save some of the stems for the smoothie. 
  • Massage the leaves with your hands for 3 minutes to help break the fibres and soften the kale. Place the torn kale leaves into a large bowl. 
  • Sprinkle Willow Creek Olive Estate extra virgin olive oil, garlic and walnuts on the kale leaves and toss to combine.  
  • Add the diced beets to the kale and season the salad with salt to your liking. 

Tip: This recipe makes a 450g smoothie and can be enhanced with a tablespoon of sugar-free peanut butter.  

OLIVE GREEN SMOOTHIE 

 INGREDIENTS 

  •  ½ banana 
  • ¾ cup of almond milk 
  • A handful of cashew nuts 
  • ½ cup of strawberries 
  • ½ cup of baby spinach 
  • 2 tablespoons of Willow Creek Olive Estate extra virgin olive oil 
  • Pinch of salt and cinnamon 
  • Kale stems 

 

INSTRUCTIONS 

  •  Combine all of the fruits with the almond milk in a blender 
  • Add the cashews one by one to ensure they are all well blended. 
  • Add the spinach, olive oil, cinnamon and salt. 
  • Juice the kale stems and add to the smoothie.