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.
- 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
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.