A delicious and nutrient packed fresh salad perfect for post gym workouts or on a warm day, this super simple recipe is simple and quick to make and you can substitute with any greens you have in your fridge that will compliment the almond ginger dressing.

By Gaye Gerard - April 6th, 2020
Prep time: 10-15 minutes
Total time: 15 minutes
Vegan, Dairy Free, Gluten free, 

After a good workout this healthy and filling salad is the perfect dish to satisfy your hunger and replenish, jam packed with fibre and nutrients and with the spicy rich almond, ginger and sesame sauce it blends well with the fresh mint leaves and zesty sweet orange segments.
If you don’t have orange then you can substitute with mandarin or fresh ripe mango or pear.


     Almond Ginger Sesame dressing

  • 1/4 cup soaked raw almonds (soak 6 hours or use blanched raw almonds with no skin)

  • 1/2 inch piece ginger

  • 2 tsp sesame oil

  • 2 tablespoon maple or agave syrup or coconut nectar

  • 2 tablespoons lime juice

  • Pinch cayenne pepper or chilli flakes

  • Salt + pepper to taste


  • 1/4 bunch kale 

  • ½ cup leafy greens

  • 1 Radish

  • 1 cucumber

  • 1 orange 


1. Prepare and soak raw natural almonds for 4-6 hours

2. Rinse, drain the almonds, add them to a blender along with maple or agave syrup, salt, cayenne, finely diced ginger with the peel removed, lime juice, oil and blend all of the ingredients until smooth, add water if you want to make the texture thinner, add pepper and salt to taste. Set aside and chill while you prepare the salad.

3. Rinse the kale well and remove the stalks, break into small leaves, place leave to drain in a colander. 

4. Rinse the other leafy greens and add to colander with the kale.

5. Rinse your cucumber and cut into thin julienne strips about 1-1.5 inch long.

6. Remove the peel from the orange and cut into segments set aside.

7. Thinly slice the radish on a mandoline with the skin on. 

8. Assemble your salad into individual serving bowls, layer kale down first, then add in a small amount of leafy greens, top with cucumber sticks, radish and then orange segments. Garnish with fresh mint leaves and serve with the spicy ginger almond dressing.

Serve with your choice of finely chopped nuts or seeds and additional fresh herbs, basil, parsley and coriander will work best.

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