This colourful bowl of goodness is not only healthy but also downright fun to eat. It’s crunchy, juicy, savory, sweet and slightly smoky. Once again a favourite of mine because the marriage of flavours and textures just works wonders here. Treat your mind and body to this crunch adventure and look forward to feeling light, refreshed and satisfied afterwards. 🙂

Feelgood salad

Fresh, colorful, crunchy, juicy, savory, sweet and slightly crunchy - oh yes and really healthy 🙂
Course Main Course, Side Dish, Starter
Cuisine American, European
Keyword beautiful, crunchy, dairy-free, egg-free, gluten-free, healthy, nut-free, refreshing, winter
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 2 people


  • 2 handfuls chopped kale about 60g
  • 1/4 head red cabbage about 100g
  • 1 tbsp olive oil extra virgin
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 medium sized red grapefruit
  • 1/4 medium sized broccoli
  • 1 tsp vegetable oil
  • 1 sprig parsley
  • 1 sprig dill

Crunchy Chickpeas

  • 1/2 can chickpeas 120g drained weight
  • 1 tsp vegetable oil
  • 1/2 tsp your favourite meat seasoning e.g. Aroma-Meister from Würzmeister
  • 1/4 tsp smoked paprika
  • 1 pinch salt


  • 1 tbsp tahini good quality
  • 1/2 tbsp lemon juice
  • 1/2 tbsp olive oil extra virgin
  • 1 1/2 tbsp water
  • 1/2 tsp salt


  • Finely chop the red cabbage into strings and add it to a bowl with the chopped kale. Add lemon juice, olive oil and salt and massage the kale and cabbage with your hands for 1-2 minutes. Then let the vegetables rest for 15 minutes at least.
  • In the meantime peel the stem of the broccoli and cut it into pieces and the rest into florets. Add the broccoli to a pan with a splash of vegetable oil and let it brown slightly. Then before it starts to stick to the pan, add about 1 deciliter of water and let the broccoli cook until it's very vibrantly green and as tender/crunchy as you like it.
  • In another pan add the chickpeas with all the other crunchy chickpeas ingredients and fry on medium high for 5-10 minutes or until as crunchy as you want them.
  • Peel the sections of grapefruit out of their skins and chop/tear up the parsley and dill.
  • Mix all the dressing ingredients in a separate glass/cup.
  • Add all the ingredients to your bowl and enjoy within a day.

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