In keeping with the ‘new year cleanse’ mentality (still detoxing from late 2015, ahem last week…), a super-salad filled with nourishing wholegrains and vegetables topped with a delectable dressing, a bit tangy, a bit salty. Add to that some seeds for protein (in addition the complete protein from the quinoa in the wholegrain mix) and a bit of raisins for sweetness and you’ll be enjoying the detox!! I think I can continue this vegan lifestyle…!! This salad can be enjoyed warm or cold and can be prepared in advance.
Wholegrain super-salad with kale, avocado + more (vegan)
1.5-2C cooked grains of choice (I used a mixture of pearl barley, quinoa, frekeh and kamut (Korasan wheat) but use what you have!)
1.5C torn kale leaves
1 large grated carrot
1 capsicum (any colour)
10 cherry tomatoes, halved
1 shallot or spring onion, diced
1C green beans, cut in 3
1 avocado, cubed
1/3C seeds (I used equal parts sunflower and pumpkin)
1/3C raisins or dried cranberries
fresh herbs (basil, parsley, coriander)
optional: crumbled feta, poached egg
2TB extra virgin olive oil
3TB tamari or soy sauce
3TB lemon juice, apply cider vinegar or red wine vinegar
1-2TB maple syrup (to taste)
1. Combine all dressing ingredients together in jar and shake well.
2. Place all salad ingredients into a large mixing bowl and top with dressing. Serve cold or warm!
Note: I like my beans crunchy, but not completely in this salad, so I placed my cooked grains over the vegetables without running cool water over them first (the heat of the grains slightly softened the beans and other veggies). Non vegans can also crumble through some feta and top with a poached egg… *drool*.