Superfood Chopped Salad

Superfood Chopped Salad

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. 



6 large portions 



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.