A wonderfully colorful and crunchy salad that brings out the five fundamental tastes - sweet, sour, salty, bitter and umami - through for you. It’s an unexpected combination of flavors, perhaps, but they’re truly irresistible together. This salad will truly make you a "salad convert". Try it.
1TablespoonFeta CheeseCrumbled. Or use vegan cheese
1/2TablespoonSunflower Seeds
1/2TablespoonPumpkin Seeds
1/2TablespoonSunflower Seeds
Herb Dressing
1TablespoonOlive Oil
1TablespoonApple Cider VinegarUse the organic variety with the "Mother"
1/2TablespoonHoneyUse local, raw
1/2TeaspoonHerbes de ProvenceOptionally use other dried herbs like oregano, thyme, parsley, rosemary or marjoram
1/4TeaspoonBlack PepperFreshly cracked powder
1/4TeaspoonHimalayan Pink SaltOr To Taste
Instructions
Herb Dressing
Whisk olive oil, apple cider vinegar (ACV) and honey rapidly in a bowl. Add herbs of your choice, freshly ground black pepper, salt and whisk some more until everything is blended well. Taste, and add more salt or honey if needed. This dressing can be stored in your pantry for several days.
Strawberry Grape Kale Salad
In a large bowl, assemble the salad: add baby kale. Pour in the dressing (use more or less, based on your preference). Gently massage the entire salad using your hands, until the dressing the evenly spread throughout. Add cut strawberries, cut grapes and crumbled feta cheese and mix everything gently. Top with sunflower and pumpkin seeds and serve!
Notes
This is a hearty summertime garden salad that you can serve as a lunch, or light dinner, or as a side salad for a crowd. It is so flavorful and crunchy, that you won't have a problem with leftovers. You could also make extra, divide all of the ingredients in half and store salad and dressing separately and enjoy leftovers for a few days.To bulk this salad up even more for lunch, add avocado, quinoa, lentils, garbanzo or sprouted mung beans.*Use organic ingredients where possible