Superfood Salad
Servings: 6 + servings
Ingredients
- 2 bunches Lacinato kale
- 6 tablespoons orange muscat champagne vinegar divided (Trader Joes - or you can use champagne vinegar)
- 1/2 cup sliced persian cucumbers
- 1/3 cup quinoa cooked and brought to room temp
- 1/2 cup whole natural almonds chopped
- 1/4 cup golden raisins
- 4 whole beets roasted and skin removed, cut into quarters
- 3 satsuma mandarins peeled and divided into sections
- 1 avocado cut into chunks
- 1/4 cup olive oil
- kosher salt and freshly cracked black pepper to taste
Instructions
- Fold each kale leaf in half lengthwise then pull out and discard the center rib. Tear leaves into bite-sized pieces and place in a large nonreactive bowl. Add 3 tablespoons of the vinegar and salt to kale and, with clean hands, rub and gently squeeze the kale until it just begins to soften and wilt.
- In a large serving bowl, place the kale and top with piles of the quinoa, almonds, raisins, cucumbers, quartered cooked beets, peeled and sectioned mandarins, and avocado. Season with salt and pepper.
- Whisk together the olive oil and remaining orange muscat champagne vinegar and season with salt and pepper. Toss to combine and serve.