Broccoli Kale Salad Recipe
Most people see "salad" and think, 'wow, how boring and unsatisfying', however, that's not this salad. I'm a huge salad person and love to throw random things together and see what happens. One day I did that, and here's one of the results! This broccoli kale salad is one of my favorites, if not my favorite. It's incredibly filling and one of the most nutrient filled plates(or bowls) that you can have.
This salad allows for a ton of flexibility, so if you aren't feeling one of the ingredients simply take it out or substitute it for something similar. I've made this one about 5 different ways (as you can see in the photos below), at least. So have fun with it!
about 1 cup of cooked quinoa (optional)
1 head of cooked broccoli
1 large tomato or cherry tomatoes
1 bag or bunch of kale
goat cheese (optional)
handful of almonds or walnuts
yogurt based dressing or vegan caesar
How to make the salad:
If your quinoa is uncooked then definitely start with cooking the quinoa. I like to always have a lot of quinoa pre-made because I often throw it in salads or other dishes. I'll have a different post later about all of the ways to make quinoa, but for now it's: 1 cup of quinoa + 1 1/2 cups of water. Bring to boil then let simmer while covered. Once the quinoa is soft then let sit and cool. I often add seasonings and herbs.
Wash all of the vegetables, including the kale, thoroughly! De-stem the kale, by literally pulling of the greens from the stem and put it all in a large bowl. Squeeze the lemon and massage for a few minutes and let it sit while you do everything else. Massaging the kale with lemon juice allows it to often and become easier to digest.
Cut up the garlic and parsley and mix together. Cut the broccoli into small florets and on medium heat, sautee them in olive oil. Once it starts to soften, add in the salt, pepper, parsley and garlic. I like to brown the broccoli a little, but make it however you like it best. You can also steam the broccoli!
Add in all of the other ingredients to the kale, including the quinoa. Mix everything up then add the dressing. Only add a little so that the taste isn't overpowering. Once the broccoli cools a little, add that on top and mix everything together.
Serve and enjoy!
**in some of the photos I used cashews because I didn't have almonds, which are preferred. And the cabbage was thrown on top because I had a tiny bit left over.
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Stephanie & Audrey