Power Fuel Kale Salad - from “Plant-Based Recipes” • Mike & Mike's • Organics | Fresh Imports

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Power Fuel Kale Salad – from “Plant-Based Recipes”

Lunch Gluten Free Vegan Dairy Free

Servings: 4

This salad packs a punch with its bright dressing, superfood complex and visual colour from the pickled radish — this is sure to be a crowd pleaser. This salad can serve as a meal on its own or as a light appetizer.

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INGREDIENTS

	INGREDIENTS FOR THE PICKLED RADISH
3	watermelon radishes, thinly sliced
1	cup apple cider vinegar
2	tbsp maple syrup
2	tsp salt
1⁄4	cup warm water
1	tsp grated ginger
	INGREDIENTS FOR THE SALAD
1	head lacinato kale, thinly sliced
1	head radicchio, thinly sliced
1/3	cup pumpkin seeds, toasted
1/3	cup sunflower seeds, toasted
3	tbsp cranberries
	INGREDIENTS FOR THE VINAIGRETTE
	Zest of 1⁄2 an orange
2	tbsp orange juice
1	tbsp maple syrup
2	tsp grated turmeric
3	tbsp extra virgin olive oil
3	tbsp white wine vinegar
1	clove garlic, grated
1/4	tsp salt
1/4	tsp black pepper

INSTRUCTIONS

Start with the pickled radish: Mix the apple cider vinegar, maple syrup, salt, warm water and grated ginger. Pour the mixture over the sliced radish and let sit for a minimum of 15 minutes. This will yield extra, but it can be stored in its pickling juice for up to 2 weeks in the refrigerator sealed in a container.
In the meantime, for the vinaigrette: Whisk all the ingredients together except for the extra virgin olive oil, then slowly whisk the oil in to emulsify.
For the salad: In a large bowl add all the sliced kale and radicchio, then pour over the vinaigrette. With your hands, really massage the kale and radicchio, then add the toasted pumpkin seeds, toasted sun ower seeds, cranberries and 3 tbsp. of the pickled radish.
Toss all together and serve.

Power Fuel Kale Salad – from “Plant-Based Recipes”

INGREDIENTS

INSTRUCTIONS

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