Chopped Kale Salad
Kale is either praised for being society’s beacon of health or hated for its tough leaves and bitter flavor. Wherever your personal feelings may land on that spectrum, we challenge you to give this salad a try! Baby kale — which requires less preparation and typically has more tender, mildly flavored leaves — can be used as well.
Ingredients
- 3 tbspcanola oilAmount3 tbspIngredientcanola oil
- 2 tbspapple cider vinegarAmount2 tbspIngredientapple cider vinegar
- 2 tbsplemon juiceAmount2 tbspIngredientlemon juice
- 2garlicAmount2Ingredientgarlic cloves, minced cloves, minced
- 3basilAmount3Ingredientbasil leaves, minced leaves, minced
- 1/4 tspcayenne pepperAmount1/4 tspIngredientcayenne pepper
- 4 cupkaleAmount4 cupIngredientkale, chopped, chopped
- 1 cupred pepperAmount1 cupIngredientred pepper, chopped, chopped
- 1/2 cupquinoaAmount1/2 cupIngredientquinoa, cooked and cooled, cooked and cooled
- 1/4 cupred onionAmount1/4 cupIngredientred onion, chopped, chopped
- 1/4 cuptomatoesAmount1/4 cupIngredienttomatoes, chopped, chopped
- 4 tbspnutritional yeastAmount4 tbspIngredientnutritional yeast or parmesan or parmesan
- 3 tbsphemp seedsAmount3 tbspIngredienthemp seeds
Instructions
- 1
In small mixing bowl, combine oil, vinegar, lemon juice, cayenne pepperAmount1/4 tspIngredientcayenne pepper, basil and garlic. In a separate mixing bowl, mix together the rest of the ingredients and combine with the liquid from the small mixing bowl. Mix together until dressing covers entire salad and serve!
Cook it from the original
This recipe comes from bestrecipes.co. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on bestrecipes.co