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.
Find it online: http://chefelyse.com/rainbow-kale-salad/