In the summer (who am I kidding, we do this year round) we often cook and/or chop up a bunch of ingredients and keep them in jars in the fridge for making Buddha Bowl lunches or dinners. With an abundance of kale in the garden, I decided to make this salad as a side for dinner one night. It's easy to add extra ingredients to make this into a main dish. I love it for its colour and variety of flavours.
The secret to using fresh kale in a salad is lemon juice and a nice massage. Not kidding. Add the juice of half a lemon (about 1 tbsp or more) to a bowl full of kale and massage for a good five minutes. Just like ceviche, the lemon juice "cooks" the kale and makes it tender and enjoyable to eat in a salad. When cleaning the kale, be sure to trim the tough stems and veins and use the tender leaf part only.
1 cup uncooked quinoa
2 cups soup stock or water
1 bunch kale
juice of 1/2 lemon
1 butternut squash
a lug of olive oil
salt and pepper
4 green onion, chopped
1 cup purple cabbage (chopped)
1 red pepper, diced/chopped
feta or grilled Halloumi cheese (or other fave cheese)
cold leftover meat (chicken/beef)
1 can chick peas, drained
toasted nuts/seed (like almonds or pumpkin seeds)
2 tbsp white wine vinegar
2 tbsp fresh lemon juice
dash of Heartbeat Hot Sauce (or Siracha)
salt and pepper to taste
1/2 cup olive oil
Mix all ingredients together in a jar and shake to combine.
I often add additional ingredients depending on the salad I'm making: