This fresh Californian Salad Kale combines everything I like into one big health bowl. Warm weather, sunlit skin, toes on sand and plants on plants.
Okay, maybe a little champagne too ... that sounds like a perfect day!
Californian inspired, slim, clean and green with lotta crunch, all vegetables and a little sweetness from grated coconut and runny grapes, in every bite. Does that not sound like heaven ?! Chopped salad is the best. You get a little of everything in every bite, rather than a mouthful of dried kale here and there, which keeps people away from kale. But no, not here. All ingredients have the same size as the love of your taste in each fork.
A crowd of entertainers, sure and perfect for all your summer celebrations.
Supported with quinoa, chopped water spinach, protein-rich edamame, diced paprika, hydrated wine, sweet corn, mashed carrots, crispy pecans, peeled coconut and fresh cilantro. I am oh me! You won't even see 3 cups of shredded kale because it only improves over time.
yes, kale is getting better.
Chopped Salad Kale California. Vegan, Gluten Free. Quinoa, kale, and all vegetables, plus coconut flakes & runny grapes with champagne sauce. From The Glowing Fridge #vegan #summer # delete #salad
Fresh ingredients and flavors defeat kale while the sauce softens it. Not that you always want to beat the taste of water spinach, (I personally like it now), but there are times when the salad doesn't sound good ... this recipe instantly changes it!
Because we can't always enjoy champagne with lunch, I think the next best thing is to make a simple champagne champagne to improve the flavor and keep it lighter than using a thick dressing. There is a time and place to dress creamier but this salad doesn't need it! So prepare my homemade clothes and call it a day.
ingredients
- 1 cup of quinoa, uncooked (or 3 cups cooked)
- 3 cups de-stemmed kale, chopped
- 1 bell pepper, diced (any color; I used green)
- 1 cup finely shredded carrots
- 1 cup edamame (or chickpeas, etc.)
- 1 cup sliced grapes
- 1/2 cup sweet corn
- 1/2 cup of flaked unsweetened coconut
- 1/2 cup crushed pecans
- 1/4 cup of fresh cilantro, chopped
champagne vinaigrette
- 1/4 cup filtered water
- 2.5 tablespoons of champagne vinegar (or wine vinegar)
- 1 tablespoon maple syrup
- 3 dijon mustard teaspoons
- 2 tablespoons of chopped shallot
- 3/4 teaspoon sea salt
- 1/2 teaspoon of black pepper
instructions
In a medium sized pot, combine 2 cups of water with 1 cup of quinoa and bring to a boil. Lower heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.
In a large salad bowl, add the kale and chop it up with kitchen scissors.
In a food processor, the bell pepper pulse and carrots until finely shredded. Add into the bowl of kale. Then add the rest of the salad ingredients and mix well.
Blend them in a small food processor, whisking all the dressing ingredients together in a small bowl.
Pour the dressing over the salad, mix and enjoy!