Week long Kale and Veggie Salad

27 May, 2014

 

Kale and Veggie Salad

We love this salad! It last for three days or more and is excellent stuffed into a toasted pita. Its  our go to salad in the middle of a rushed day and is packed with raw wholesome goodness. The key is the crunchy raw veggies and chopping it up finely. Please feel free to substitute any veggies in season. Just make them crunchy and chop them well. I also add a can of Tuna to give a bit of protein to the salad.

2 cups Kale chopped fine (We grow three different kinds of kale...all are great. Experiment)

1/2 fennel bulb shaved

1 small onion shaved or diced

2 large carrots grated

1 small beet shaved paper thin

1/3 cup pepitos (raw pumpkin seeds shelled) Sold in bulk section of the health food store. You may use any kind of nut however.

1/3 cup sweet peas chopped

1/4 cup cilantro chopped

1 can tuna drained (optional)

Mix all above ingredients together in big bowl

 

Dressing

1/2 cup raw cashews

1/2 avacado

Juice of 1 lemon or lime

3 tbs Chaparral Gardens Pacific Spice

1 tbs nutritional yeast (optional)

1 clove garlic

1 tbs Spike herb blend

1 tsp cumin

Blend all above ingredients in blender. Add a little water , orange juice, or olive oil to make a nice dressing consistency ....but not too thin.

Add dressing to bowl. Using a spatula turn well to get all the dressing in.

Keep refrigerated.

This is great in a wrap or in a toasted pita. Enjoy!

 

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