Chicken With Salsa Verde + Kale Salad
Chicken With Salsa Verde + Kale Salad
Simrath Sehmi 10.09.2025
Recipes

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THE HOW TO:

FOR THE CHICKEN:

  • 1/2 a chicken
  • 1 lemon juice
  • Salt + pepper
  • 2 tbsp of olive oil
  1. Preheat the oven to 180.
  2. Prepare the chicken by washing it.
  3. Place on a baking tray and rub the oil all over and season generously.
  4. Squeeze the lemon all over.
  5. Place in the oven for 45 minutes to 1 hour.

FOR THE SALSA VERDE:

  • 1 handful of basil
  • 1 handful of flat-leaf parsley
  • 1 handful of mint
  • 1 garlic clove
  • 3 tbsp of small capers with juice
  • Juice of 1 lemon
  • 6 tbsp of extra virgin olive oil
  • 2 tbsp apple cider vinegar
  • Salt + pepper

  1. Chop all the herbs roughly.
  2. Add the capers, the juice, apple cider, lemon and olive oil.
  3. Season well and mix through.

FOR THE KALE, BEET + RADISH SALAD:

  • 5 radishes, very thinly sliced
  • 1 avocado, cubed
  • ¼ cup pumpkin seeds, toasted
  • Sea salt + freshly ground black pepper
  • 400g chickpeas, drained and rinsed
  • 1 bunch curly kale, stems removed, leaves torn into bite-sized pieces
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon evoo
  • 1 small carrot, grated

  1. Place the kale leaves in a large bowl and add the lemon juice, olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
  2. Add the carrot, beet, radish, half of the cubed avocado, pumpkin seeds, a few more pinches of salt, and a few grinds of pepper. Toss to combine. Top with the remaining avocado and the roasted chickpeas and sprinkle. Season to taste and serve.

FOR THE AVOCADO TAHINI DRESSING:

  • 1 small avocado
  • 1½ tablespoons tahini
  • 2 tablespoons lemon juice
  • 1 small garlic clove
  • 1 tablespoon olive oil
  • 2 tablespoons water
  • Salt + pepper
  1. Mix all ingredients together using a blender and blend until smooth