Since you are what you eat, I’m pretty sure I’m like 95% kale and probably 5% wine/chocolate. Balance.
Honestly, I DO NOT LIKE bland food. I don’t eat it. I go all toddler if you stick tofu and lettuce in front of me, and the same goes for my salads. I eat those leafy greens every day, and I don’t like boring food; you do the math.
Welcome to my new series Salads Are Not Boring, in which I will be showing you mountains of taste explosions made up of greens to alkalize your body. Henceforth, whenever you see the SANB title, just know, it’s about to go down (Kevin Hart voice).
Lets look at all of the alkalizing makeups of this beauty:
- ACV (apple cider vinegar)
- Coconut Oil
And we can’t forget, 0 refined sugar, 0 trans fats, 0 gluten, and, of course, completely vegan.
Don’t you just love foods you can eat all day long, totally guilt free?
So Many Things I Don’t Know What To Call It Salad
For the Salad
- 3- 4 big handfuls of organic lactino kale (about 3 cups)
- 1/4 of a head of organic cabbage
- 1 organic carrot, thinly sliced
- 1/4 cup of cooked quinoa
- 1/4 cup of cashews, chopped
- 1 orange, cut in to pieces (divided)
- handful of cilantro, chopped
- 1/2 a lime
- all natural peanut butter (optional, but, you have to)
For the Dressing
- 1/2 of the cut up orange
- 3 tbsp of melted coconut oil (virgin, cold pressed, organic)
- 1/2 tbsp organic ACV (apple cider vinegar)
- 1 tsp organic tamari
- 1/2 tbsp pure maple syrup, or to taste
- 1/4 tsp organic ginger powder
Here’s a tip: if you think you don’t like kale, I URGE you to try it my way. If you’re still not a lover of kale, go join my husband’s club, they like spinach.
(If your quinoa is not already cooked, here is pretty close to how I do mine!)
- De-rib (yep, pull those tough stalk parts out) and sprinkle pink salt over the kale. Here’s where you want to give it all a nice massage, until it becomes more bright green and a little fragrant. This salad is crunchier, so try not to go overboard to where the kale looks too massaged (aka, limp and blah looking).
- Chop the cabbage into thin strips and throw that in with your kale.
- Wash and peel your carrot. I like to use my potato peeler to get nice, thin strips but you may achieve them by hand as well.
- Add your quinoa , cashews, and cilantro.
- To make your dressing, add all of the aforementioned ingredients to your blender or food processor and bllleeennddd. The consistency should be a little thicker and there shouldn’t be sizable bites of orange left.
- Toss the dressing in with the salad.
- Top with a beautiful drizzle of peanut butter and lime juice to really kick in the flavor. Other optional toppings are sesame seeds, scallions, and sriracha.
Yep, indulge all you want. Healthy fats, nutrient density, and proteins.
Drop me a comment and let me know what else you would like to see, and how this worked out for you!