I enjoy eating salads during the summer months, I can get to include as much fresh vegetables as possible. During the summer I’m always busier doing events from cooking classes, seminars, selling my skincare products etc. so salads are the way to go when you are real busy. This weekend I’m heading out to join my friends who have been doing a health expo in Cleveland Ohio. The team comprised of nurses, a dietitian, and medical missionaries. They have been doing seminars, consultations, massages, hydrotherapy all week. I’m going to be doing a talk on Candida Albicans and do a cooking demo. What are you doing this weekend, please share? This kale salad is hearty with the addition of quinoa and its one of my favorite salad., I get to include jicama for it lovely crunch, if you have never tried jicama you will be in for a nice surprise.
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3/4 teaspoon coconut sugar
- 2 cloves garlic, minced
- 3/4 teaspoon sea salt
- 1/2 cup quinoa
- 1 cup water
- 4 cups kale, finely chopped
- 1 cup artichoke hearts, quartered
- 1/4 cup jicama, peeled and diced
- 1 cup cherry tomatoes, chopped
- 1 spring onion, sliced (white and green parts)
Prepare the dressing by combining olive, lemon juice, coconut sugar, garlic and sea salt in a small bowl, stir to dissolve the sugar and set aside.
Rinse quinoa in cold water using a fine mesh strainer. Combine quinoa with water in a medium saucepan. Bring to boil. Cover and reduce heat to simmer until quinoa is tender, about 15 minutes. Remove from heat, fluff quinoa and transfer to a bowl to cool.
In a large bowl, add kale and dressing. Massage kale using hands until kale is softened. Add quinoa, artichoke hearts, jicama, tomatoes, spring onion and toss. Delicious served right away!