Dressed raw kale and squash [salad] from How to Eat 30 Plants a Week: 100 Recipes to Boost your Health and Energy (page 106) by Hugh Fearnley-Whittingstall

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  • Serves : 4

  • EYB Comments

    The book's "Ajo blanco dressing" called for in this recipe can be made in advance. Can substitute hazelnuts for almonds, oat milk for nut milk, wine vinegar for apple cider vinegar, almonds for hazelnuts, and pumpkin seeds for sunflower seeds. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    The book's "Ajo blanco dressing" called for in this recipe can be made in advance. Can substitute hazelnuts for almonds, oat milk for nut milk, wine vinegar for apple cider vinegar, almonds for hazelnuts, and pumpkin seeds for sunflower seeds. See recipe for variations.

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