Just as the weather starts to warm up I start to crave for more and more salads and raw food. There was a time not so long ago I would buy the Costco kale salad bag every time I was there. I loved it so much only to realize the dressing was so high in saturated fats and calories, I was determined to recreate it and make it lighter. Though the salad was delicious, but I always wonder the freshness of the greens and vegetables. Once the greens are prepped and chopped they start to loose the nutrients and by the time you get to eat them a substantial amounts is lost with time. Anyways here my version of that delicious salad made lighter.
Makes about 4 generous servings with some protein
Ingredients:
For the salad:
- 4 ounces of organic curly kale (about 6 leaves), tough stems removed and finely sliced
- 1 small head of radicchio cored and shredded
- 8 ounces of Brussels sprouts, trimmed and shredded
- 8 ounces of broccoli florets and tender stem finely diced
- 1 cup fresh blue and black berries
- 1/4 cup raw or toasted pepitas (pumpkin seeds)
For the dressing:
- 1 tablespoon light mayonnaise
- 3 tablespoons avocado oil or grape seed or any neutral-tasting oil
- 3 Tablespoons white balsamic vinegar or apple cider vinegar
- 3 Tablespoons freshly squeezed orange juice
- 2 Tablespoons maple syrup
- 2 Tablespoon freshly squeezed lemon juice
- 1 teaspoon poppy seeds
- 1/2 teaspoon sea salt
- 1/4 teaspoon onion powder
- Combine the kale, cabbage, Brussels sprouts, and broccoli slaw in a large bowl.
- Add all of the dressing ingredients except the poppy seeds into a medium-sized mason jar with a tight lid
- Shake the jar vigorously to combine well. Add the seeds and shake one one time. Pour 3/4 of the dressing over the salad greens.
- Toss the greens to coat the dressing evenly, let the salad sit for a few minutes to mellow and kale leaves to soften. If needed add the remaining dressing if you like it creamier
- Sprinkle the berries and pepitas over the salad. Lightly toss to combine.
- Serve.
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