Rainbow Kale Salad w/ Lemon Hummus Vinaigrette (Adapted from “Sea Salt”)

The delicious recipe was inspired by a similar one that my sister, Mary, made for me while I was visiting her in San Clemente, CA. She’s the one who introduced me to hummus dressing (and juicing)! Consider my mind blown. World changer. You can see her original post on her blog, Sea Salt.

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Rainbow Kale Salad w/ Lemon Hummus Vinaigrette
Recipe Type: Salad
Cuisine: Vegetarian, Healthy
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 6
Toss a few on-hand veggies into a big bowl and drizzle with my easy, homemade lemon-hummus vinaigrette! Serve topped with a chickpea burger, feta cheese, and a few sweet potato fries on the side.
Ingredients
  • 5 cups chopped kale
  • 2 whole carrots, shaved into curly strands
  • 1/4 cup lemon juice
  • 3 tsp olive oil, separated (by teaspoon)
  • 2 cups shaved brussels sprouts
  • 1 cup grape tomatoes, halved
  • 1/2 red onion, chopped
  • 2 tsp minced garlic
  • 5 small whole baby bella mushrooms, sliced thinly
  • 2 stalks celery, chopped
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 tsp garlic powder
  • 1/8 tsp red pepper flakes
  • salt and pepper, to taste
  • For the hummus dressing:
  • 3 tbsp hummus
  • 1/4 cup red wine vinegar
  • 2 tbsp lemon juice
  • salt and pepper, to taste
  • crumbled feta cheese, for topping
  • chopped almonds and figs, for topping
Instructions
  1. In a large bowl, combine kale, carrots, shaved brussels sprouts, and tomatoes.
  2. Add lemon juice and 1 tsp oil and massage with hands until kale is slightly wilted.
  3. In a medium saute pan, heat 1 tsp oil on medium-high. Add red onion, minced garlic, and mushrooms. Cook until soft, about 4 minutes. Remove from pan and add to kale mixture.
  4. In same pan, heat last 1 tsp of oil on medium. Add celery, broccoli, cauliflower, garlic powder, and red pepper flakes. Cook until slightly browned and veggies are al dente, about 6 minutes. Make sure to scrape up the browned bits on bottom of the pan! (Why, you ask? Because “there’s flavor in the brown!” as Karla Hall would say…)
  5. Remove from pan and add to rest of salad. Toss to combine. The greens will wilt a bit more under the residual heat of the veggies!
  6. Make the dressing: combine hummus, red wine vinegar, lemon juice, and salt and pepper in a small bowl and stir vigorously until hummus is slightly runny and can be poured.
  7. Drizzle over salad and toss to combine. Add more red wine vinegar or hummus dressing as you please!
  8. Crumble some feta cheese on top. Serve salad as a side, or top with leftover sweet potato wedges and chickpea patty (I love “MorningStar Farms Mediterranean Chickpea Burgers”!). A fried or poached egg would also be scrumptious 🙂
  9. I also added a few chopped almonds and dried figs for a little extra crunch and sweetness!

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