Super Food Detox Salad

These photos have reminded me that the more pretty colors in a meal, THE BETTER. I have been majorly slacking in the fruits and vegetable department lately. Why? Because I haven’t been putting enough time and energy into prepping food in order to have easy access.

That is about to change! 

I bought kale for the second time ever in my life. The first time I put it in a smoothie and this time…I’m eatin’ it raw. The day I’m content eating cooked greens is the day I stop eating peanut butter. NEVER!

Really though. I can’t do cooked greens…especially spinach. I don’t know what it is, but spinach is suppose to be eaten raw now wilted!

I made a nummy homemade, simple dressing for this Super Food Detox Salad:

• Extra Virgen Olive Oil
• Lemon Juice
• Honey

Just superb.

Inside the salad is:

• Raw Kale
• Cooked Quinoa
• Fresh Blueberries
• Slivered Almonds
• Poppy Seeds

Easy, peasy, lemon squeezy. 

And in this case. Literally. 

Since this was the first time I handled kale in a recipe, I kept things simply. I washed it thoroughly, patted dry, and then cut the stalks off, leaving the crunchy leaves, which I then chopped into bite sized pieces.

want this salad at every meal from now on. I actually thought about throwing half of it in a blender and making a Super Food Detox Smoothie. I bet it wouldn’t be half bad! Just add a frozen banana and a little almond milk. Pure bliss.

Greens- raw or wilted (GROSSS)? 

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Super Food Detox Salad

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• Author: Sandra
• Total Time: 10 minutes

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Ingredients

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• 4 stalks of kale, raw
• 1/2 cup blueberries
• 1/2 cup cooked quinoa
• 1/4 cup slivered almonds
• 1 teaspoon poppy seeds
• 1 large lemon, juiced
• 1 tablespoon EVOO
• 1/2 tablespoon honey

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Instructions

1. First, prepare honey lemon vinaigrette. Juice 1 lemon into a small bowl. Then add in EVOO and honey and whisk with a fork. Set aside.
2. Next, thoroughly wash raw kale and then pat dry with a paper towel. Using a sharp knife, cut the kale leaves off of the hard center. Then chop into bite size pieces.
3. Place kale, ½ cup of blueberries, ½ cup of cooked quinoa, and ¼ cup of slivered almonds in a large bowl or tupperware.
4. Then, pour vinaigrette on top of salad and toss, making sure to coat everything. Finally, add in poppy seeds and toss one final time.

• Prep Time: 10 minutes

Nutrition

• Calories: 278
• Sugar: 10g
• Fat: 16g
• Carbohydrates: 32g
• Fiber: 5g
• Protein: 8g