Summer Crunch Salad
This raw, vegan salad is packed with flavor and nutrition. Perfect lunch on a hot summer's day, and keeps really well for packed lunch the next day.
In a small bowl or in your food processor, make the dressing by whisking or processing all the ingredients together. Taste, adjust salt or add extra lime juice/apple cider vinegar if you want it to have more pop.
Prepare your kale by cutting in a chiffonade method: remove the center rib and stack the leaves one on top of another. Roll into a large, long tube (so it's a longer roll not a shorter one) and slice it into thin ribbons.
In a large salad bowl, mix together your chard stems (these can be lightly blanched and shocked in ice water for 30 seconds first) and the kale and toss with a few tablespoons of the dressing. Allow to sit for 30 min to 2 hours.
Meanwhile, wash your blueberries, Spiralize or julienne your cucumber, quick blanch and shock your green beans (1 minute in boiling water then 1 minute in ice water) and cut into thirds, discarding the ends. Measure your sauerkraut and get the seeds ready.
Taste your kale and chard to make sure the dressing has started to soften them (just a bit, you still want the salad to be crunchy!) and then toss with the sauerkraut. On top, place the cucumber noodles, the seeds, the blueberries and the scapes, and maybe a bit more dressing. Keeps well in the fridge (add the blueberries, cucumbers and seeds right before serving if possible.)
Ingredients
Directions
In a small bowl or in your food processor, make the dressing by whisking or processing all the ingredients together. Taste, adjust salt or add extra lime juice/apple cider vinegar if you want it to have more pop.
Prepare your kale by cutting in a chiffonade method: remove the center rib and stack the leaves one on top of another. Roll into a large, long tube (so it's a longer roll not a shorter one) and slice it into thin ribbons.
In a large salad bowl, mix together your chard stems (these can be lightly blanched and shocked in ice water for 30 seconds first) and the kale and toss with a few tablespoons of the dressing. Allow to sit for 30 min to 2 hours.
Meanwhile, wash your blueberries, Spiralize or julienne your cucumber, quick blanch and shock your green beans (1 minute in boiling water then 1 minute in ice water) and cut into thirds, discarding the ends. Measure your sauerkraut and get the seeds ready.
Taste your kale and chard to make sure the dressing has started to soften them (just a bit, you still want the salad to be crunchy!) and then toss with the sauerkraut. On top, place the cucumber noodles, the seeds, the blueberries and the scapes, and maybe a bit more dressing. Keeps well in the fridge (add the blueberries, cucumbers and seeds right before serving if possible.)