Rainbow Citrus Salad

This raw salad is bursting with flavor and healthy fats. It packs a nutritional punch due to its beetroot, kale, and cabbage. It is a cleansing, anti-inflammatory salad that is the perfect foil to all those breads and cookies we have been baking due to Covid-19. It is super easy and super bold in taste. We have made a spicy horseradish dressing with a touch of fresh lemon to top it off! This is a vegetarian salad that can be made vegan by using vegan mayonnaise and vegan yogurt. To add a protein you can use red quinoa, red french lentils or red kidney beans - which would be keeping up our color scheme!

INGREDIENTS

  • 1 bunch of curly Kale

  • 1/4 red cabbage

  • 1/2 red onion

  • 1 avocado

  • 10 red radishes

  • i blood orange

  • 1 candy stripe beet

  • 1/3 cup of mayonnaise

  • 1/3 cup of sour cream (or greek yogurt)

  • 3 tablespoons drained bottled horseradish ( or freshly grated horseradish)

  • 1 teaspoon red or white vinegar

INSTRUCTIONS

  1. Wash the kale and tear into small pieces.

  2. Thinly slice beet on a mandolin

  3. Thinly slice the cabbage and radishes

  4. Peel and slice the blood orange

  5. Slice the avocado

  6. Mix the mayonnaise, sour cream, horseradish and vinegar together with whisk. Taste and add salt and pepper as needed.

  7. Assemble salad and toss with dressing when you are ready to serve.

One of best ways to stay on track with healthy diet, is to make sure your pantry and fridge are well stocked with nutrient rich ingredients and fresh produce. You will help yourself out even more, by pre-washing and chopping veggies so they are ready to go for those last minute meals that often end in something unhealthy, fast, and out of a can. Tonight we’re sharing a recipe that combines dark leafy kale to a linguini pasta to deliver precious antioxidants to an otherwise basic dish!

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Suzanne MooreComment