Photo: Signe Birck
Kale Detox Salad
Serves 4, with leftover
This is my go-to lunch. I call it a detox salad, because it’s packed with nutrient-rich vegetables and has protein from the quinoa. To save time, I stop by the Whole Foods salad bar and stock up on shredded carrots, red cabbage, and cooked quinoa. Feel free to toss in some roast chicken if you want a heartier meal.
4 packed cups chopped kale (curly, Lacinto, red, or a combination), stems removed
1 cup shredded carrots (from about 2 medium carrots)
1 cup shredded red cabbage (from about 1/8 head cabbage)
3/4 cup cooked quinoa, cooled
1 avocado, peeled, pitted, and cubed
2 tablespoons freshly squeezed lemon juice (1 lemon)
1/4 cup extra-virgin olive oil
Fine sea salt and freshly ground black pepper
In a large bowl, toss together the kale, carrots, cabbage, quinoa, and avocado.
Pour the lemon juice into a small bowl. Add the olive oil in a slow, steady stream, whisking constantly Season to taste with salt and pepper. Drizzle over the salad and toss to combine. Taste and add additional salt and pepper, or another splash of lemon if you like. Serve immediately.
Store the salad, in an airtight container in the refrigerator, up to 1 day.
Excerpted from The Yellow Table: A Celebration of Everyday Gatherings by Anna Watson Carl (Yellow Table Press, 2014).
Kale doesn’t stop with salad: