Green Kale Moroccan Mint Salad
The summer days are sizzling on. Balancing the heat with the cool cuisine is one way to feel comfortable during this weather. Today I cooked one of my favorites: kale salad. I learned this recipe during my days at Bastyr University and have been making it ever since. It fits my criteria of healthy, easy, fast and delicious dishes.
What you need:
1 bunch of Moroccan mint
1 bunch of Green Kale: cut the leaves off the stems and slice the leaves thinly
1/3 Cup of Quinoa
1 Tbsp. Sea Salt
2 cloves of Garlic
½ Lemon, juiced
2 Tbsp. Olive Oil
1 Small Bunch of Red Grapes
How to create it:
Place quinoa in 1 cup of boiling water, reduce heat and simmer 20 min; drain and set aside.
Cut the kale leaves off the stems and slice the leaves thinly. Mix cut kale and mint leaves in a bowl. Sprinkle with 1 Tbsp. of sea salt and start massaging kale and mint squeezing the goodness out of it. Stop when all your frustration is out and kale changes color from green to vibrant green.
Press 2 cloves of garlic into the mix.
Squeeze ½ of lemon into the mix.
Add 2 Tbsp. of olive oil and quinoa to the kale. Mix well.
Cut 1 small cluster of red grapes and add to the mix.
Enjoy your gluten-free, vegan deliciousness that is full of vitamins and complete protein.
Yours in Health & Wellness
Oksana Mulyukova, ND
Peninsula Natural Health Center