I made this salad for my family last night as the main dish, and everyone was absolutely BUZZING from the bursts of flavor from the blackberries, gojis and papaya blended with the creaminess of avocado and the crunchiness of cauliflower. A hint of Himalayan salt and the slight sour twist of rice wine vinegar, and this salad will surely be an often requested menu item in our house! I’m juicing right now, so I will have to wait to get my share!
I have to say, I use Ron Teeguarden’s plump and juicy gojis. Most of the other brands I have personally tried are hard and kind of dry and need a bit of soaking. Ron’s are plump and juicy and superb! Ready to eat right out of the bag.
Here’s the recipe: (served 3)
6 cups baby kale leaves (can use regular kale if you don’t have baby)
6 cups baby arugula (less peppery, you can use regular if you’d like)
1 pint black berries
1 red bell pepper, sliced into strips
1/2 head cauliflower, chopped finely
1/3 cup goji berries
1 avocado, sliced
1 papaya, scooped out
1/4 cup hemp oil
3 tbsp rice wine vinegar
2 tsp Himalayan salt
1 tbsp dried dill
DIRECTIONS: Toss kale and arugula with hemp oil, vinegar, salt and dill. Massage with your hands until the leaves begin to wilt slightly and become tender. (Baby greens are much more tender so if you are using regular, you will have to do some more massaging).
Toss in blackberries, bell pepper, chopped cauliflower, and top with goji berries, avocado slices and papaya. Serve immediately so the greens don’t get too soft. Enjoy this bounty of deliciousness!
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