Kale Humus Everything Salad
I love having friends over and entertaining with preparing delicious meals I create spontaneously.
The best way that works for me is having my fridge stocked with a variety of organic ingredients I pick up at the market. I’ll also make pit stops at specialty shops where I pick up essential delicacy’s. I try and get to the farmers market, although not always easy, I shop mostly at Whole Foods. I try and go when I have ample time to spend with picking produce I’m in the mood to experiment with. There are also farmer’s that do weekly deliveries from the variety of best produce they collect. Rustic Roots is one I’ve been grateful for delivering fresh from the farm to my door. It’s always a surprise and it’s fun to experiment with your delivery. (They always give at least a recipe or 2 using the ingredients they send).
I try keeping my refrigerator organized and keeping the produce visible and accessible. I use glass jars for storage so that it’s easy to see through and better to use glass for health benefits. I always have a variety of herbs readily washed when preparing a meal so I can save time.
Here is a Vegan salad bowl of great healthy ingredients I made to serve as a lunch entry spontaneously and intuitively.
Kale is one of the oldest vegetables of our time. It’s well known for being an affordable superfood, high in Vitamin K, great anti inflammatory properties and great for bone health.
Kale :green and red.massaged with a tablespoon of humus, tablespoon of apple cider vinegar, teaspoon of sea salt, 3/4 cup of olive oil and 1 lime.
Organic roasted carrots:yellow and purple is what I found..wash well leaving stems on, brush with olive oil and season with salt and pepper ..roast in oven until they look lightly blistered or browned and slightly soft texture. Sliced lengthwise.
Boiled brown lentils : Lentils are a great source of protein, are high in fiber and have great polyphenol properties.
Peppers : red yellow orange half of each cubed
Avocado : 1 whole cubed
Pickled cabbage :I love using pickles as probiotics. The fermentation process supports gut health.
Humus :homemade or bought from a favorite delicacy shop.
Nuts and cranberries : Walnuts, Cashews or sliced almonds and dried cranberries drizzled on top
Fresh Tarragon for added flavor.
After massaging the lettuces I use them as the base of the salad. Add all the other ingredients with the humus scooped on top and the nuts and cranberries and tarragon.
I drizzled olive oil on top before serving and a few pinches of sea salt .
Serve with toasted country grain bread or Mary gone gluten free crackers.