Kale Salad with Raspberry Vinaigrette
- 1 small bunch of kale (or half a large bunch), washed
- ¾ cup micro greens or sprouts
- 4 radish thinly sliced
- ½ cup chopped parsley
- ½ cup chopped coriander
- 1 tbsp sunflower seeds (buy on iherb or amazon)
- 1 tbsp pumpkin seeds (buy on iherb or amazon)
- For the dressing:
- ½ frozen organic raspberries
- 6 tbsp extra virgin olive oil
- 2 tbsp balsamic vinegar
- ¼ tsp sea salt (buy on iherb or amazon)
- freshly cracked pepper to taste (buy on iherb or amazon)
- Place all ingredients in a jar and shake well, allow the raspberries to thaw
- remove the washed kale from the stems (you can ferment the stems or add them to a stew or slow / pressure cooker recipe)
- thinly slice the kale and add to bowl
- add the micro greens or sprouts
- add the radish
- add the chopped parsley and coriander
- add the seeds
- once the raspberries have thawed, pour dressing over the salad
- gently toss and serve
- if packing for a picnic or lunch later in the day, keep the dressing in the jar until needed
Recipe by Intuitive Food Design at https://intuitivefooddesign.com/food_recipe/kale-salad-with-raspberry-vinaigrette-2/
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