My husband returned from his parent’s house with 3 big bags of organic curly kale from their garden. Now I love kale, but whether I can put down that much before it wilts on me is going to be a challenge.
This salad is a great way to use up/eat a lot of kale because it’s finely chopped and disappears quickly. I use quite a bit of lemon juice because it helps “cook” the kale, making is softer and easier to chew.
The avocados, artichoke hearts and sun-dried tomatoes add a nice range of flavors to this dish, and the onions provide a bright and refreshing crunch.
For those following Dr. Fuhrman’s Eat To Live program, note that I used some salt which is not on his plan, so use your discretion. I also used olive oil, but it’s less than ½ tablespoon per servings, so again, use your discretion. Otherwise, this recipe complies with both the weight loss and life plans.
1 cup uncooked quinoa
8 ounces curly kale – cleaned and removed from the stem
2 Haas avocados – diced
¼ sweet onion – thinly sliced
1 14-ounce can artichoke hearts (packed in water, drained and cut into quarters)
½ cup sun-dried tomatoes (not packed in oil, roughly chopped)
4 tablespoons raw sunflower seeds
¾ cup lemon juice
¼ cup extra-virgin olive oil
½ teaspoon salt
Directions
1. Place the uncooked quinoa along with 2 cups of water in a saucepan. Bring to a boil, then cover and reduce heat to simmer. Cook for 15 minutes, then remove from heat and let rest a few minutes to absorb any excess water. Fluff with a fork and allow to cool.
2. Place the kale, lemon juice, olive oil and salt in a food processor and gently pulse until the kale is finely chopped.
3. Place the kale in a large mixing bowl and let sit for 5 – 10 minutes so the lemon juice begins to soften the kale.
4. Add in the diced avocado, sliced onion, quartered artichoke hearts, 3 cups of cooked quinoa (store any unused portion) and sun dried tomatoes, and gently toss.
5. Before serving, sprinkle ½ tablespoon of sunflower seeds over each portion of salad. Serve chilled.
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