Fresh lime juice
Baby kale greens (a few handfuls)
Baby arugula greens (a few handfuls)
Napa cabbage (3-4 leaves, coarsely chopped)
Spinach (on the side, as not all of us can have it)
Cucumber, diced
Fresh apricots, diced
Sweet Vidalia onion, diced
Celery, diced
Edamame, cooked al dente and cooled
Pecans, roasted and coarsely hand broken
Goat cheese, crumbled (opt., omit if vegan)
For the dressing, whip in the Vitamix:
Baby kale greens (a few handfuls)
Baby arugula greens (a few handfuls)
Napa cabbage (3-4 leaves, coarsely chopped)
Spinach (on the side, as not all of us can have it)
Cucumber, diced
Fresh apricots, diced
Sweet Vidalia onion, diced
Celery, diced
Edamame, cooked al dente and cooled
Pecans, roasted and coarsely hand broken
Goat cheese, crumbled (opt., omit if vegan)
For the dressing, whip in the Vitamix:
Blueberries or raspberries (2-3 handfuls)
Tahini (spoonful or so)
Hummus (spoonful or so)
APB
Celery Salt
Celery Seed
1) To soften the baby kale (and especially if you use any regular kale), toss and massage with the lime juice and allow to sit for several minutes.
2) In the meantime, chop and prepare the remaining ingredients and combine the dressing ingredients.
3) Just before serving, add the other greens to the kale and toss with the dressing mix to distribute. Add the other ingredients and toss lightly until just combined.
NOTE: The color of the apricots is important to make this salad not just "green and brown," like the rest of the meal, since we can't have peppers (or tomatoes or carrots or anything else colorful except radishes) right now.
APB
Celery Salt
Celery Seed
1) To soften the baby kale (and especially if you use any regular kale), toss and massage with the lime juice and allow to sit for several minutes.
2) In the meantime, chop and prepare the remaining ingredients and combine the dressing ingredients.
3) Just before serving, add the other greens to the kale and toss with the dressing mix to distribute. Add the other ingredients and toss lightly until just combined.
NOTE: The color of the apricots is important to make this salad not just "green and brown," like the rest of the meal, since we can't have peppers (or tomatoes or carrots or anything else colorful except radishes) right now.
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