Sam's Rainbow Kale Salad
This recipe is inspired by both my mom and the Superfood Veggie Wrap at Café Soleil. When I last visited her, my mom served up an amazing raw Kale & Collards Salad with this easy dressing. Café Soleil, a little café just a block from the entrance to Zion National Park, offers amazing breakfast and lunch menus.
This salad incorporates the entire spectrum of colors as well as several superfoods – and it’s delicious! Please take some serious creative license when preparing this. Just about every ingredient listed is optional and can be traded for something else, so pick your favorites and enjoy. This makes a great make-ahead salad (skip the avocados or add just before eating)
Lemon Dressing:
Salad:
Use your hands to massage kale/greens with a little olive oil for several minutes.* Grab several wide-mouth mason jars or one large bowl. Begin layering the ingredients in the order listed (the dressing goes on the bottom). Shake it up when you’re ready to eat.
*If digestion is a concern, skip massaging the greens and blanch or steam all of the vegetables first).
Also enjoy this wrapped in lavash/flatbread or in an extra-large tortilla.
This salad incorporates the entire spectrum of colors as well as several superfoods – and it’s delicious! Please take some serious creative license when preparing this. Just about every ingredient listed is optional and can be traded for something else, so pick your favorites and enjoy. This makes a great make-ahead salad (skip the avocados or add just before eating)
Lemon Dressing:
- 1/2 cup extra virgin olive oil (or cold-pressed walnut oil)
- 1/4 cup fresh lemon juice
- 2 large garlic cloves, minced
- 2 tsp. grainy Dijon mustard
- 1 tsp. sea salt
- Freshly ground black pepper to taste
Salad:
- 12 cups kale (&/or collard greens, Swiss chard), sliced into thin ribbons*
- 1 carrot, julienned
- 1/8– 1/4 red bell pepper, thinly sliced
- 1/2 English cucumber, sliced in half moons
- avocado, cut in small slices or chunks
- 2 small tomatoes (or several sun-dried tomatoes), sliced
- 1 – 2 Tab. red onions, thinly sliced (or 2 – 4 green onions, chopped)
- 1 – 4 Tab. sliced almonds (or chopped walnuts)
- 1 Tab. flax seeds, chia seeds, &/or hemp seeds
- 1/4 - 1/2 cup fresh blueberries (&/or sliced strawberries)
- 1 – 4 Tab. dried cranberries (&/or dried cherries)
Use your hands to massage kale/greens with a little olive oil for several minutes.* Grab several wide-mouth mason jars or one large bowl. Begin layering the ingredients in the order listed (the dressing goes on the bottom). Shake it up when you’re ready to eat.
*If digestion is a concern, skip massaging the greens and blanch or steam all of the vegetables first).
Also enjoy this wrapped in lavash/flatbread or in an extra-large tortilla.
