Over the holidays I tried a takeaway salad from Live Organic Food. A place I miss from when I lived in Canada. There is nothing like that near me in Northern Cali. I thought I would set out to try and recreate it myself. I tend to make the same old boring salads and this helped get me out of my rut. The salad really gives it a nice zing!
The salad takes a bit more time then my regular salads, as it has a few components, but it was well worth the effort as I enjoyed it so much more.
Kale Carrot Beet Salad (makes 3 good-sized salads)
1 medium bunch of kale (+ a bit of lemon, EVOO & salt)
3 small carrots, peeled & shredded
1 medium beet, peeled & shredded
8 sundried tomato halves (4 total – I found ones that are not packed in oil)
2 tsp raisins
2 tbsp walnuts
Wash your kale, remove the stems and tear it into bite-sized pieces. I used a salad spinner to dry the leaves a bit. Transfer the kale to a large bowl, add a few squeezes of juice from a lemon, a sprinkle of sea salt and a drop of extra virgin olive oil and massage the kale. While the kale marinates, shred your carrots & beets (I used my food processor shredder attachment for a quick way to food prep). If you manage to track down some sundried tomatoes that aren’t oil-packed, put them in a bowl of warm water to rehydrate them and slice them once they have softened. I mixed the kale, carrots, beets & sundried tomatoes together and stored the raisins & walnuts separately to use them as topping as I ate my salad over a few days.
2 tbsp tahini
1 small clove of garlic, minced
1 tbsp of wheat free tamari (or soy sauce)
1 tsp olive oil
1 tbsp apple cider vinegar
1/2 tsp dried dill
salt & pepper to taste
Combine all of the dressing in a small bowl and whisk until well blended. Keep the dressing stored separately so the salad doesn’t get soggy.
I garnished mine with some fresh sunflower sprouts. Dee-licious!
Are you ready to break that salad rut?