Eat the Rainbow Summer Salad
Ingredients
- 1 bunch lacinto kale
- 1/2 teaspoon extra virgin olive oil
- juice of 1 lemon
- 1 cup cherry tomatoes
- 1 firm avocado
- 1 red bell pepper
- 1 fairly firm yellow mango
- 1 cup blueberries
- 1 cup shelled edamame
- 1 English cucumber
- 1/2 cup cashews
- 1/4 cup hemp seeds
Vinaigrette
- 2 lemons
- 1 tablespoon apple cider vinegar
- 2 tablespoons raspberry jam
- 1 teaspoon Dijon mustard
- 2 tablespoons plain plant-based Greek yogurt
- salt and pepper to taste
- 1-2 tablespoons water, optional
Preparation
Add kale to a large bowl and drizzle with lemon juice and a tiny amount of oil. Use your hands to massage the kale for 20-30 seconds until it softens.
Add the remaining toppings to the bowl.
Add the ingredients for the dressing to a blender or whisk by hand until creamy.
Drizzle the dressing over the salad and toss to combine. Sprinkle with hemp seeds.
Tips
Do not skip massaging the kale for the best texture.
