Rainbow Kale Salad

gluten-free, vegan // yields 2-3 large servings

for the salad:

1 bunch curly kale, stems removed

2 medium carrots, julienne

1 large broccoli stem, outer layer peeled + julienne

1 cup blueberries

1 cup cherries, pitted + halved

1/4 cup hulled hemp seeds

for the dressing:

1/4 cup lemon juice

1 teaspoon lemon zest

3-4 tablespoons extra virgin olive oil (or hemp oil)

1+ tablespoons pure maple syrup

1/4 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon garlic powder

pinch cayenne (optional)

Combine dressing ingredients in a jar and shake vigorously to combine. Use 1-2 tablespoons of maple syrup depending on your taste buds. This is supposed to be a sweet + tangy dressing. Refrigerate.

Chop the kale well and place in a bowl. Add about 1/2 of the dressing to the kale and massage into the leaves for about 1 minute. Place in the fridge for about 10 minutes to become tender.

Add remaining ingredients to the salad, toss with desired amount of dressing, and serve. Top with extra hemp seeds or fruit if desired.

Ahhhh, seeing spring produce start to pop up in stores is one of my favorite times of year.

Spring Confetti Salad | edibleperspective.com

To me, it signifies the end of squash eating + brussels sprouts and the beginning of so many of my favorite foods coming into season one after the other.

I have to admit, my patience for strawberries is wearing thin (always). Anyone else? They're just not quite there yet.

I've been on a major salad kick lately and whenever that happens (definitely not always) I embrace it. I mean, why wouldn't you?

I'm also on a big feta kick. It's ah-mazing in salads. I promise you. Especially if you massage it into your greens. Mmmhm. Those greens love some massage action.

I wasn't sure what to name this recipe but as soon as I took a look at the photos I was like, duh, CONFETTI.

I think it was the thin strands of red cabbage that did it.

The dressing couldn't be simpler. You basically massage in olive oil (high quality!) and lemon juice and then the feta and add more until you're happy with the taste. Easy enough, right?

I actually made this salad on a whim to use up a bunch of ingredients I had in the fridge. And then once I tasted it I knew it needed to be recreated.

Print Recipe!

Spring Confetti Salad

gluten-free

1/2 tablespoon ghee or avocado oil
1 bunch (about 3/4lb) asparagus, ends trimmed
3 tablespoons diced shallot
3-4 handfuls mixed baby greens (I like using an arugula blend)
2 stalks curly kale, torn from the stems + chopped
2 cups finely shredded red cabbage
2-3 tablespoons extra virgin olive oil
3 watermelon radishes, thinly sliced (or red radishes)
3/4 cup chickpeas, rinsed + drained
1/4 cup sliced kalamata olives
4oz sheep or goat's milk feta cheese
3-4 tablespoons fresh lemon juice
1/4 cup roasted salted pistachios
salt + pepper

Place a large saute pan over medium heat with the ghee or oil. Chop asparagus into 2-inch pieces. Add to the pan once hot and cook until almost tender and starting to brown. Stir frequently. Add the shallot and cook, stirring frequently, until golden brown and asparagus is just tender. 2-3 minutes. Spread on a large plate and set in the fridge to chill. About 10-15 minutes.

Place baby greens in a large bowl. Chop your kale and add that along with the shredded cabbage to the bowl. Add the oil and massage into the greens. Toss in the radishes, chickpeas, olives, chilled asparagus, and a hefty grind of black pepper. Add about 3oz of the feta and the lemon juice and toss/massage into the salad.

Empty onto a large platter or individual bowls and top with pistachios, a sprinkle of feta, salt, pepper, and a lemon wedge.