Just wanted to share this fantastic salad I made last night. I usually can’t be bothered to make salads that call for more than four ingredients but was feeling adventurous. The original version via the little foodie is actually Kale and Orzo salad but I didn’t have any orzo in the house. I omitted a few other ingredients from the orginal which I didn’t have on hand but it was still delicious.
5 cups kale leaves, stems removed
4 tablespoons lemon juice
½ red onion, thinly sliced
3 tablespoons balsamic vinegar
1 carrot, sliced into thin 2-inch matchsticks
1 stalk celery, thinly sliced
4 tablespoons extra virgin olive oil (I used avocado oil)
2 teaspoons cumin
2 teaspoons turmeric
Pinch of red pepper flakes (optional)
¼ cup sunflower seeds
½ cup toasted nuts ( I used sliced almonds)
1 cup dried cranberries
½ cup sun-dried tomato strips
2 cups cooked quinoa
½ cup feta cheese
Kosher salt, to taste
Soy sauce, to taste
Drizzle of honey
Slice kale into thin strips, cutting crosswise into 2 to 4-inch strips. Place these in a bowl with the lemon juice. Rub the juice into the kale and let sit for 2 to 4 hours in the fridge. Place sliced onions into a bowl with balsamic vinegar and let marinate for at least one hour.
Remove onions from vinegar and discard any liquid left at bottom of bowl. In large serving bowl, toss kale with onions, carrots, celery, oil, cumin, turmeric and pepper.
Add sunflower, nuts, cranberries, sun-dried tomatoes, and quinoa. Toss again.
Add feta cheese and toss lightly. Taste and add salt, a quick dash soy sauce, and drizzle with honey, tossing lightly to combine.