Meet the Superfood Chopped Salad.
My tastebuds were craving something light, flavorful, and ingredients that would help me glow from the inside out.
Each ingredient has a little nutritional star power, especially the protein content in the lentils and edamame!
There is something about a salad where everything is finely chopped, there is a perfect crunchy texture , and it has an ideal salty/sweet ratio in each bite.
Now that I have made the introduction, I have a feeling y’all will get to know each other very well over the next few months.
Serves
6 large portions
Equipment
Stove ( to prep lentils and brown rice )
Rice pot
Large Mixing Bowl
Superfood Salad
5 cups kale, shredded or finely chopped ( measured chopped)
1 heaping cup cooked french lentils
1 heaping cup cooked brown rice ( any grain would work here )
1 heaping cup chopped raw broccoli florets
1 cup matchstick carrots or finely chopped
1 cup edamame
1/2 cup raw sunflower seeds
1/2 cup dried blueberries ( sub fresh blueberries )
1/4 cup sesame seeds
Maple Vinaigrette
1/3 cup extra virgin olive oil
3 tbsp apple cider vinegar
1 tbsp fresh lemon juice
1-2 tbsp pure maple syrup ( sweetness preference )
1.5 tbsp spicy brown mustard or dijon mustard
salt ( start with 3/4 tsp )
pepper to taste
Prepare dressing first. Whisk all dressing ingredients in a small bowl or shake in a sealed mason jar. Taste and adjust any flavors. Set aside.
Add all salad ingredients into a large mixing bowl.
Note: If using fresh blueberries add them in after you dress the salad, that way they don't bruise.
Toss the salad. Add desired amount of dressing and massage salad ( with hands or tongs ) until kale has softened and salad is all mixed. Taste and adjust dressing and salt/pepper.
Store in a sealed container. Salad with last in the refrigerator for 3-4 days.
