This kale salad comes together in minutes, is extremely nutritious and nothing goes to waste including the beautiful leafy celery leaves!
KALE SALAD
Quinoa
The quinoa was in a left over container shouting out to be used so that was the left over contribution to this salad. It was what was left from this beautiful kale and tofu salad with a creamy yogurt dressing.
I almost always have cooked quinoa in the fridge. It's the perfect addition to so many types of Buddha Bowls and holds great earthy and nutty flavors when added to any dish!
Celery
Celery on the other hand is not something I have around as often because I find that it needs to be used up almost immediately if you want to get the freshness from both the stem and leaves otherwise they wilt and no one wants wilted greens. I do think that without the celery leaves this salad wont hold up as it does in terms of fullness. It's like a lettuce salad but with celery leaves, love it!
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Beans
You can use any type of beans. This recipe call for red beans, organic and canned, found in just every food store. Simply drain and discard the liquid and add the beans.
WHAT TO EXPECT FROM THIS SALAD
- freshness
- crisp
- nutty
- crunchy
- earthy
- healthy
- nutritional
- vegan
- gluten free
- loaded in fiber
- celery (which like turmeric is also good for inflammation)
OTHER DELICIOUS KALE RECIPES
- Crunchy Buckwheat Kale and Chicken Recipe
- Crunchy Buckwheat Kale and Chicken Recipe
- Easy Green Juice Recipe w/Lime, Cucumber, Kale, Ginger, Spinach, Avocado
Kale and Quinoa Salad with Beans & Celery
Ingredients
- 2 cups kale finely chopped
- 4 stalks celery stems and leaves
- ½ cup quinoa cooked
- 400 grams red beans canned
SALAD DRESSING
- 1 clove fresh garlic crushed
- salt & pepper
- 1 fresh lemon squeezed
- 1 teaspoon honey
- 2 tbsps olive oil extra virgin
- 1 tablespoon balsamic
- 1 teaspoon cider vinegar
- pumpkin & sunflower seeds toasted
Instructions
- Quinoa Cook according to packet instructions,
- Beans Organic, canned beans.
- Kale Rinse and finely chop.
- Celery Thinly sliced celery stems.
- Celery, leaves Rinse and roughly chop the celery leaves.
KALE SALAD DRESSING
- Garlic Use a garlic presser to crush the garlic
- Salt & Pepper Add a little salt and fresh cracked black pepper
- Fresh lemon Freshly squeezed lemon
- Honey Add a teaspoon of honey for sweetness
- Olive oil Extra virgin olive oil
- Balsamic A dash of balsamic vinegar
- Apple cider The cider vinegar should be less than the balsamic for balance.
- Seeds Toasted pumpkin and sunflower seeds.
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