• Micah

Jerusalem Artichoke Kale Salad With Lemony Herb Dressing

This Jerusalem Artichoke Kale Salad With Lemony Herb Dressing recipe makes the most of winter’s harvest – not to mention the perfect make-ahead-dish for easy supper solutions. The hero ingredient in this dish is the Jerusalem Artichoke – which are a great source of prebiotic fibre, inulin, that feeds the bacteria living in our gut. Jerusalem Artichokes can be eaten cooked or raw – leave the skin on for an extra fibre boost!

With new studies emerging on the links between gut health and mood, I’m tackling the winter blues by taking care of my gut by including more prebiotic and probiotics in my diet.

If you've never seen Jerusalem Artichokes in the shop, they're pretty funky looking tubers , you may also have seen them called "sunchokes", and it is actually related to the sunflower family, who knew?!


Make sure you give them a really good scrub, as they can come with quite a bit of residual dirt (perfectly normal, just be mindful!). Roast them with the skin on, with a healthy glug of olive oil and generous sea salt until they become wrinkly and tender. Delicious!


This recipe was featured on Biomed Supplements



Looking for some more salad inspo? Check out this Fig & Fennel Salad


#saladrecipe #saladdressing #vegansalad #kalesalad #sunchokes #prebiotics #inulin

Jerusalem Artichoke Kale Salad With Lemony Herb Dressing

Prep Time: 20 minutes

Serves: 4-6


Ingredients

  • 5-6 small jerusalem artichokes, scrubbed

  • 1 pear, thinly sliced

  • Zest & juice of 1 lemon

  • 3 Tbsp hemp oil or olive oil

  • Pinch sea salt

  • 2 radishes thinly sliced

  • 2 c. chopped stemmed kale

  • ½ c. chopped mixed herbs parsley, dill, mint, coriander etc

  • ¼ c. chopped walnuts

  • 2 Tbsp hemp seeds

Instructions

  1. Using a sharp knife or mandoline, thinly slice the Jerusalem artichokes, transferring them to a medium sized bowl.

  2. Add the thinly sliced pear to the bowl.

  3. Zest and juice 1 lemon, over the Jerusalem Artichoke and Pear slices and drizzling with 2 Tbsp oil , tossing to combine. Add chopped herbs and set aside.

  4. In a large bowl, gently massage kale with 1 Tbsp oil and sea salt. Add Jerusalem artichoke mixture to kale, tossing to combine.

  5. Top with thinly sliced radishes, walnuts and hemp seeds.



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