So. This is a reflection of how I consume pretty much every solar day. I want to start posting more of the uncomplicated, healthy foods I consume weekly, rather than posting more than “special” or “cheat” recipes. Kale salads are 1 of my absolute faves. They are perfect for prepping inward advance. They tin marinade amongst the dressing & add together-ins and remain inward the refrigerator all week to draw out for lunches, snacks, or a quick dinner side. I am a huge lover of kale..raw, cooked, baked, sauteéd, smoothie’d, you advert it. This salad is SO fresh and springy as well as beautiful! You will experience soooo healthy afterward eating it.
So much GREEN!
Serves 4 (or so depending if it’s a side or repast)
Kale Shaved Zucchini Quinoa Salad with Green Harissa Vinaigrette
Prep Time xx minutes
Cook Time xv minutes
Total Time 35 minutes
For the salad:
cooked quinoa (virtually iii/iv c. dry)
chopped raw kale
medium zucchini, shaved into ribbons amongst a vegetable peeler or spiralized
chopped apartment leafage parsley
For the vinaigrette:
garlic, finely chopped
light-green harissa, I role the Mina make, found at Whole Foods
rice wine vinegar
juice of i lime
body of water salt
olive fossil oil
- Begin past making the vinaigrette. Add garlic, harissa, rice wine vinegar, business juice, table salt, as well as pepper, to a small-scale bowl too stir to combine. Slowly stream inward the olive rock oil, whisking to combine. Set aside.
- In a big bowl, combine cooked & cooled quinoa, chopped kale, zucchini ribbons, peas, and parsley. Toss to combine. Add the vinaigrette and toss once again until salad is coated inwards the dressing. Season alongside additional salt together with pepper if desired.
This was inspired by this salad.