Saturday, February 11, 2017

Never Enough Kale Salad recipe

     I am obsessed with Kale salads. I've made several variations on this and change it a little each time but this time it was so good that I decided to record the recipe and share it with all of my adoring fans.
    I started by cutting up the leafy parts of a few bunches of Kale. It looked like a lot.  Massage the Kale, rinse the Kale, massage it some more. Make it uncomfortable.

    Next, I got some green vegetables: celery, green onion, cucumber, nopalitos, and jalapeno. Throw it randomly around in the bowl like this:

 Then I added some carrots and tomatoes for color. Again, just throw them randomly into the bowl. 

     We had some leftover guacamole that consisted of several avocados, lime juice, tomatoes, cilantro, red onion, and jalapeno.  It was about 2 cups of prepared guacamole.  I just dumped it on top of the bowl of veggies.  Then I sprinkles a very generous amount of this chili lime spice blend that I picked up at Ross. 

     Now, all this time, I had some quinoa cooking in my instapot (rice setting 1 cup quinoa, 1 1/2 cups water).  I took it out and spread it onto a plate and put it in my freezer.  Back at the bowl, I added some sesame seeds, chia seeds, and flax seeds (I realized while typing this up that I forgot Hemp seeds.  I usually put in a lot of hemp seeds but I totally forgot).  You will want a lot of these. Again, randomly thrown into the bowl...

      I also added a good amount of olive oil and the juice of 2 small oranges to the bowl, then took the quinoa out of the freezer and threw it on top.

     It was then that I realized my bowl was not large enough so I dumped everything into my bigger bowl and stirred it up.  At the table, we topped our salad with a helping of Nutritional Yeast for a completely healthy and vegan meal. 

Ingredients List: (all ingredients purchased at either Aldi or from Bountiful Baskets)
Green Onion
Guacamole (avocado, red onion, jalapeno, lime juice, salt)
Chili and Lime spice blend
Chia seeds
Flax seeds
Sesame seeds
Orange juice
Olive oil

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