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California Chopped Kale Salad

  • Author: Shannon Leparski

Description

California Chopped Kale Salad. Vegan, Gluten Free. Quinoa, kale and all the veggies, plus flaked coconut & juicy grapes with a champagne vinaigrette.


Scale

Ingredients

  • 1 cup quinoa, uncooked (or 3 cups cooked)
  • 3 cups de-stemmed kale, chopped
  • 1 bell pepper, diced (any color; I used green)
  • 1 cup finely shredded carrots
  • 1 cup edamame (or chickpeas, etc.)
  • 1 cup sliced grapes
  • 1/2 cup sweet corn
  • 1/2 cup flaked unsweetened coconut
  • 1/2 cup crushed pecans
  • 1/4 cup fresh cilantro, chopped

Champagne Vinaigrette

  • 1/4 cup filtered water
  • 2.5 tablespoons champagne vinegar (or wine vinegar)
  • 1 tablespoon maple syrup
  • 3 teaspoons dijon mustard
  • 2 tablespoons chopped shallot
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon black pepper

Instructions

  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.
  2. In a large salad bowl, add the kale and chop it up with kitchen scissors.
  3. 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.
  4. Prepare the dressing by whisking all the dressing ingredients together in a small bowl, or blending them in a small food processor.
  5. Pour the dressing over the salad, mix and enjoy!

Notes

  • Stays fresh in the refrigerator for 4-5 days, even with the dressing on.
  • Can replace quinoa with brown rice, etc.
  • Add any additional veggies you like!

Nutrition

  • Serving Size: 5