Summer Crunch Salad

By July 28, 2015

This raw, vegan salad is packed with flavor and nutrition. Perfect lunch on a hot summer's day, and keeps really well for packed lunch the next day. 

Summer Crunch Salad
 1 bunch chard stems, chopped (keep chard leaves for another use)
 1 bunch kale, cut in a chiffonade .
 1 tbsp black sesame seeds (or 2 tbsp sunflower seeds)
 1 bunch quick blanched green beans
 1 cup sauerkraut
 1 cucumber, Spiralized (or julienned)
 0.50 cup blueberries
 2 garlic scapes, minced
Turmeric-Tahini Dressing
 2 tbsp tahini
 Juice from 1 lime
 1 tbsp honey or maple syrup
 1 to 2 water
 pinch of salt
 0.50 tsp turmeric
 pinch ground (or 2 pinches fresh grated) ginger
1

In a small bowl or in your food processor, make the dressing by whisking or processing all the ingredients together. Taste, adjust salt or add extra lime juice/apple cider vinegar if you want it to have more pop.

2

Prepare your kale by cutting in a chiffonade method: remove the center rib and stack the leaves one on top of another. Roll into a large, long tube (so it's a longer roll not a shorter one) and slice it into thin ribbons.

3

In a large salad bowl, mix together your chard stems (these can be lightly blanched and shocked in ice water for 30 seconds first) and the kale and toss with a few tablespoons of the dressing. Allow to sit for 30 min to 2 hours.

4

Meanwhile, wash your blueberries, Spiralize or julienne your cucumber, quick blanch and shock your green beans (1 minute in boiling water then 1 minute in ice water) and cut into thirds, discarding the ends. Measure your sauerkraut and get the seeds ready.

5

Taste your kale and chard to make sure the dressing has started to soften them (just a bit, you still want the salad to be crunchy!) and then toss with the sauerkraut. On top, place the cucumber noodles, the seeds, the blueberries and the scapes, and maybe a bit more dressing. Keeps well in the fridge (add the blueberries, cucumbers and seeds right before serving if possible.)

Ingredients

Summer Crunch Salad
 1 bunch chard stems, chopped (keep chard leaves for another use)
 1 bunch kale, cut in a chiffonade .
 1 tbsp black sesame seeds (or 2 tbsp sunflower seeds)
 1 bunch quick blanched green beans
 1 cup sauerkraut
 1 cucumber, Spiralized (or julienned)
 0.50 cup blueberries
 2 garlic scapes, minced
Turmeric-Tahini Dressing
 2 tbsp tahini
 Juice from 1 lime
 1 tbsp honey or maple syrup
 1 to 2 water
 pinch of salt
 0.50 tsp turmeric
 pinch ground (or 2 pinches fresh grated) ginger

Directions

1

In a small bowl or in your food processor, make the dressing by whisking or processing all the ingredients together. Taste, adjust salt or add extra lime juice/apple cider vinegar if you want it to have more pop.

2

Prepare your kale by cutting in a chiffonade method: remove the center rib and stack the leaves one on top of another. Roll into a large, long tube (so it's a longer roll not a shorter one) and slice it into thin ribbons.

3

In a large salad bowl, mix together your chard stems (these can be lightly blanched and shocked in ice water for 30 seconds first) and the kale and toss with a few tablespoons of the dressing. Allow to sit for 30 min to 2 hours.

4

Meanwhile, wash your blueberries, Spiralize or julienne your cucumber, quick blanch and shock your green beans (1 minute in boiling water then 1 minute in ice water) and cut into thirds, discarding the ends. Measure your sauerkraut and get the seeds ready.

5

Taste your kale and chard to make sure the dressing has started to soften them (just a bit, you still want the salad to be crunchy!) and then toss with the sauerkraut. On top, place the cucumber noodles, the seeds, the blueberries and the scapes, and maybe a bit more dressing. Keeps well in the fridge (add the blueberries, cucumbers and seeds right before serving if possible.)

Summer Crunch Salad

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