This salad is rich in color, delicious on the palate, easy on the belly and nurturing to the body. Feel free to throw in any other chopped veggies that you have on hand. The key is to keep everything cut small. You can do this with a knife or with a few quick pulses in the food processor. Generally it’s best to serve hearty greens like kale with a thick and creamy dressing, even if its just smooshed avocado and lemon!
Rainbow Kale Salad
serves 2 people as a main dish (for more heft, you can add tofu or chickpeas) or 4 people as a side dish
There may seem like a lot of ingredients here but really the key is a leafy green and a lot of raw veggies all chopped about the same size
Ingredients
Scale
- 1 head of curly kale, removed from stems, washed, and chopped small
- 1/4 cup diced red onion
- 1/2 cup finely chopped raw cauliflower
- 1/2 cup diced celery
- 1/2 cup diced carrot
- 1/2 cup diced red bell pepper
- 1/2 cup diced cucumber
- 1/2 cup diced purple cabbage
- 1/4 cup chopped curly parsley
- 1/4 cup chopped cilantro
- 1/4 cup toasted slivered almonds
- optional: avocado, salt, and pepper
- for serving: your favorite thick and creamy dressing such as Thai Almond, Lemon Tahini or Ginger Miso
Instructions
- Toss all the salad ingredients together in a large bowl and serve with with a generous drizzle of dressing
- Store leftover salad and dressing separately. Salad will keep for up to 3 days.
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