Clarity Kale, Brown Rice & Avocado Medley.
AuthorJackie DeKnockCategoryGOURMET WELLNESS, MindYour brain will love you for eating this salad chock-filled with happy brain ingredients!
For the Salad:
1 large kale, pick your favourite, finely chop
½ tablespoon coconut oil
Pinch of Himalayan sea salt
1 tablespoon freshly squeezed lemon juice
¼ purple cabbage, finely shredded
1 cup cooked basmati brown rice
1 ½ Granny Smith green apples, finely diced (eat the rest)!
1 avocado, diced
¼ cup blueberries, fresh
¼ cup dried cranberries or goji berries
½ cup toasted walnuts, coarsely chopped or slivered almonds
½ cup goat cheese crumbled (or non-dairy alternative)
For the Dressing:
½ cup coconut oil
4 tablespoons balsamic vinegar
2 tablespoons freshly squeezed lemon juice
2 teaspoons pure maple syrup or raw, unpasteurized honey (or your favourite sweetner)
4 teaspoons Dijon mustard (I love the crunch of whole grain Dijon)
½ teaspoon turmeric.
½ teaspoon dried rosemary, finely crumbled in your fingers
Himalayan sea salt and freshly ground black pepper, to taste
Garnish:
Ground chia seed or hemp seed
Splash of love
1
In a large bowl, add the kale, oil, salt, and lemon juice.
2
Massage the kale with your hands until the kale softens, about 2-3 minutes 2 Minutes.
3
Add the cabbage, cooked rice, apple, avocado, blueberries, dried cranberries, walnuts, and goat cheese. Gently toss.
To make the dressing.
4
Combine the oil, balsamic vinegar, lemon juice, maple syrup, mustard, turmeric and rosemary in a small bowl or jar. Whisk or shake until smooth.
5
Season with salt and black pepper, to taste.
6
Drizzle dressing over the salad and gently toss. Garnish liberally with chia or hemp seed. Serve immediately.
Ingredients
For the Salad:
1 large kale, pick your favourite, finely chop
½ tablespoon coconut oil
Pinch of Himalayan sea salt
1 tablespoon freshly squeezed lemon juice
¼ purple cabbage, finely shredded
1 cup cooked basmati brown rice
1 ½ Granny Smith green apples, finely diced (eat the rest)!
1 avocado, diced
¼ cup blueberries, fresh
¼ cup dried cranberries or goji berries
½ cup toasted walnuts, coarsely chopped or slivered almonds
½ cup goat cheese crumbled (or non-dairy alternative)
For the Dressing:
½ cup coconut oil
4 tablespoons balsamic vinegar
2 tablespoons freshly squeezed lemon juice
2 teaspoons pure maple syrup or raw, unpasteurized honey (or your favourite sweetner)
4 teaspoons Dijon mustard (I love the crunch of whole grain Dijon)
½ teaspoon turmeric.
½ teaspoon dried rosemary, finely crumbled in your fingers
Himalayan sea salt and freshly ground black pepper, to taste
Garnish:
Ground chia seed or hemp seed
Splash of love