Kale Power Salad
A hearty, veggie-packed kale power salad with massaged kale, grains, shredded cabbage, shaved brussels sprouts, carrots, cucumber, red bell peppers, sunflower seeds, avocado, goat cheese and an herb vinaigrette.
Ingredients
- 1 bunch kale, de-stemmed and chopped
- 9 oz. shredded cabbage
- 5 oz. shredded carrots
- 9 oz. shaved Brussels sprouts
- 2 large bell peppers, chopped
- 3 cups cooked (1-1 1/2 cups uncooked) grains
- 1 cucumber, diced
- 1/2 cup sunflower seeds
- 2 avocados, diced
- 3.5 oz. crumbled goat cheese
For the Herb Vinaigrette Dressing:
- 1/4 cup red wine vinegar
- 1/2 cup olive or avocado oil
- 1 tbsp Za'atar
- 1 lemon, juiced
- 1 tbsp honey
Instructions
- In a large bowl, combine the kale, cabbage, carrots and brussels sprouts.
- In a separate bowl or jar, mix together the Herb Vinaigrette Dressing ingredients.
- Using ¾ of the dressing, pour over the salad and using hands or salad tongs, massage the dressing into the salad base for a few minutes. This will soften the crunchy veggies.
- Cook grain according to instructions.
- When grain is done cooking, add to the salad. Also add the bell peppers, goat cheese, cucumber, sunflower seeds and avocado. Toss to combine.
- If desired, use the rest of the salad dressing or store in fridge for up to 7 days.