Rustic Veggie Kale Salad with Toasted Sunflower Seed Dressing
WHAT a beauty right? I was casually shopping at this organic grocery store next to my apartment the other day, and when I sauntered over to the produce section to find what local veggies they brought in for the day, to my delight I see….PURPLE VEGETABLES.
First of all, call me a culinary delinquent but never in my life have I seen purple string beans and purple peppers. And these weren’t produced in some biotech lab in Texas, these were locally farm grown!! I could hardly contain my excitement and knew I immediately had to use these veggies in my next post.
I prepared them in a salad so I could eat them raw and in all their purply glory. The kale looked amazing as well and was eager to make a raw kale salad since I had only been eating the green cooked. Kale is a “meatier” green when raw, and I love it in salad because I feel it gives it more substance. (P.S. One cup of raw kale offers more than a full day’s recommended value of vitamins A, C and K. It is also a source of calcium, magnesium, iron, potassium, phosphorus, copper and manganese - aka time to get on the kale bandwagon) I threw in some yellow cherry tomatoes, (for both taste and aesthetic reasons) toasted some sunflower seeds and made my own sunflower lemon dressing in a mason jar, which topped the salad of perfectly.
How to make…
