CHOPPED PUR­PLE POWER SALAD

Eating Naturally - - What To Eat -

SERVES 3 TO 4

SALAD: 2 ta­ble­spoons sesame oil 1 cup kale, diced, de-stemmed ¾ head pur­ple cab­bage, shred­ded and diced

(ap­prox­i­mately 3 cups) 1 cup cooked quinoa ¾ cup wal­nuts, coarsely chopped ¼ cup crum­bled goat cheese

DRESS­ING: ¼ cup chick­peas, rinsed and drained 1 ta­ble­spoon soy sauce 2 ta­ble­spoons honey 1 ta­ble­spoon plain Greek yo­gurt

To make the salad, com­bine the sesame oil and kale in a large mix­ing bowl. Gen­tly mas­sage the oil into the kale leaves by hand for about 2 min­utes. This helps re­duce the bit­ter­ness and soft­ens the tex­ture of the kale. Add the cab­bage, quinoa, wal­nuts, and goat cheese, then toss gen­tly to com­bine. To make the dress­ing, in a sep­a­rate bowl, com­bine all dress­ing in­gre­di­ents and use an im­mer­sion blender, food pro­ces­sor, or blender to purée un­til smooth. Pour the dress­ing over the salad and toss thor­oughly to com­bine. Serve and be su­per! Reprinted with per­mis­sion from Su­per­foods at Ev­ery Meal: Nour­ish Your Fam­ily with Quick and Easy Recipes Us­ing 10 Ev­ery­day Su­per­foods by Kelly Pfeif­fer. Copy­right 2015, Fair Winds Press.

This “Mir­a­cle Salad” is packed with 6 su­per­foods (kale, quinoa, wal­nuts, chick­peas, honey, and Greek yo­gurt). The mir­a­cle is that the author’s 4-year-old de­clared the dish to be her new “most fa­vorite food EVER” and de­voured three bowls of it. Move over PB&J, there’s a new lunch in town!

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