Sunway XFarms

Sweet & Refreshing salad with Baked Kale Chips

Looking for dishes to feed a large party? How about a versatile salad that is both sweet and refreshing, crispy and juicy, sweet & a little spicy? This nutrient-packed salad pairs contrasting ingredients to bring you a mix of tastes & textures. Be sure to adjust the serving size to your needs!
Prep Time 15 minutes
Cook Time 15 minutes
Course Salad
Servings 10 pax


  • 300 g curly kale
  • 250 g mix of Butterhead & Green Coral
  • 1 local mango
  • 100 g grapes
  • 100 g cherry tomatoes
  • 50 g sunflower microgreens
  • 30 g red radtish optional
  • 2 tbsp honey
  • 1 lime
  • 1-2 tbsp olive oil extra virgin
  • Salt & Pepper


  • Preheat the oven to 180C.
  • Massage the curly kale with extra virgin olive oil in a baking tray and add salt & pepper to season. 
  • Bake the kale at 180C for 10-12 minutes or until crispy
  • Dice the mango and slice the grapes into halves. 
  • Cut the red radish into thin slices for slight spiciness (optional).
  • Plate the salad bowl with the lettuce at the base & mix in the fruits, microgreens, sliced red radish & baked kale chips.
  • Squeeze the lime over the salad & drizzle with pure honey.
Keyword kale, microgreens, radish, vegan, Vegetarian

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