Your brain will love you for eating this salad chock-filled with happy brain ingredients!
Yields1 Serving
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
1In a large bowl, add the kale, oil, salt, and lemon juice.
2Massage the kale with your hands until the kale softens, about 2-3 minutes 2 Minutes.
3Add the cabbage, cooked rice, apple, avocado, blueberries, dried cranberries, walnuts, and goat cheese. Gently toss.
To make the dressing.
4Combine the oil, balsamic vinegar, lemon juice, maple syrup, mustard, turmeric and rosemary in a small bowl or jar. Whisk or shake until smooth.
5Season with salt and black pepper, to taste.
6Drizzle 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
Directions
1In a large bowl, add the kale, oil, salt, and lemon juice.
2Massage the kale with your hands until the kale softens, about 2-3 minutes 2 Minutes.
3Add the cabbage, cooked rice, apple, avocado, blueberries, dried cranberries, walnuts, and goat cheese. Gently toss.
To make the dressing.
4Combine the oil, balsamic vinegar, lemon juice, maple syrup, mustard, turmeric and rosemary in a small bowl or jar. Whisk or shake until smooth.
5Season with salt and black pepper, to taste.
6Drizzle dressing over the salad and gently toss. Garnish liberally with chia or hemp seed. Serve immediately.
Clarity Kale, Brown Rice & Avocado Medley.
AuthorJackie DeKnockCategoryGOURMET WELLNESS, Mind