Greens+ Salad Recipe
Herbed kale-quinoa tabouleh, romaine, rocket, thin sliced and pickled vegetables, pumpkin & sunflower seeds. With citrus caesar or spicy harissa vinaigrette.
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Ingredients
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Salad Base
Herbs
Toppings
Dressings
Method
Salad Preparation
Cook Quinoa
Rinse the quinoa under cold water. In a pot, combine the quinoa with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Remove from heat and let it cool.
Prepare Kale
In a large bowl, massage the chopped kale with a pinch of salt until it softens. Set aside.
Mix the Greens
In a large bowl, combine the kale, cooked quinoa, romaine, rocket, pickled vegetables, parsley, and mint. Toss gently to combine.
Dressing Preparation
Make the Dressing
In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, harissa paste, salt, and pepper until well combined.
Serving
Assemble and Serve
Drizzle the dressing over the salad and toss gently. Top with pumpkin and sunflower seeds. Serve immediately.