California Chopped Kale Salad
California Chopped Kale Salad. Vegan, Gluten Free. Quinoa, kale and all the veggies, plus flaked coconut & juicy grapes with a champagne vinaigrette.
Servings
6
Calories:
336
Ready In:
25 min
Health Score:
9/10
Ingredients
- 1 cup quinoa uncooked, or 3 cups
- 3 cups kale de-stemmed, chopped
- 1 bell pepper diced, any colour, i used green
- 1 cup carrots finely shredded
- 1 cup edamame or chickpeas
- 1 cup grapes sliced
- ½ cup sweet corn
- ½ cup flaked unsweetened coconut
- ½ cup pecans crushed
-
¼ cup fresh cilantro chopped
-
¼ cup water filtered
-
2 ½ tablespoons champagne vinegar or wine vinegar
-
1 tablespoon maple syrup
-
3 teaspoons dijon mustard
-
2 tablespoons shallot chopped
-
¾ teaspoon sea salt
-
½ teaspoon black pepper
Step by Step Instructions
Step 1
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.
Step 2
In a large salad bowl, add the kale and chop it up with kitchen scissors.
Step 3
Next add your oats and almonds to your high powered blender. Pulse until a meal forms and resembles a grainy flour mixture.
Step 4
In a food processor, pulse the bell pepper and carrots until finely shredded. Add into the bowl of kale. Then add the rest of the salad ingredients and mix well.
Step 5
Prepare the dressing by whisking all the dressing ingredients together in a small bowl, or blending them in a small food processor.
Step 6
Pour the dressing over the salad, mix and enjoy!