Rainbow Kale Salad... with a peppery kick.
It's one of my favorite dishes and I make it a VARIETY of ways - a little more this, a little less of that... it all works.
What you need:
- 1 Bunch Lacinato Kale
- Handful of Arugula
- 1 Bunch fresh parsley
- 1 Cup Red Cabbage
- 3 Shredded Carrots
- 1 Medium sized Beet
- 1/4 Cup Sunflower Seeds
- Pitted Kalamata Olives
- Olive Oil & Vinegar
- Salt & Black Pepper
What you do:
Rough chop the kale and throw it in a large bowl. If you feel fancy shake on a bit of salt and give it a light massage. Throw in the arugula. Doing good.
Now, finely chop the red cabbage and parsley. Throw those guys in the bowl too.
Shred in the carrots and the beets (messy). I usually do this holding my hand shredder in the bowl. Add your olives to the bowl, I like olives so I add quite a few and I also like them pitted, but you can choose your own adventure.
Drizzle on the olive oil (be liberal) and your vinegar of choice. Usually I use balsamic, but these last few times I have used red wine vinegar and it has been great. Get your pepper grinder and get ready to grind a generous amount of pepper... tasty. Sprinkle on some good sea salt and add your sunflower seeds. Mix, mix, mix and you have a DELICIOUS and pretty salad ready to go!