I feel like I hit the jackpot at our local farmers market the other day. So much fun, I am like a kid in a candy store. But buying all of this fresh produce means getting back in the kitchen and creating.
I decided to make a salad spin off of my massaged kale salad. It is one of my favorites so I replaced the green apple with broccoli and carrots. The results were crunchy, sweet, salty, and delish!
Chopped Broccoli, Kale, And Carrot Salad
- 1 head broccoli, chopped
- 3 fresh carrots, chopped or shredded
- 1 bunch kale, stripped off stem, torn, and massaged with himalayan pink salt
- 2 TBSP Apple Cider Vinegar
- 2 TBSP Extra Virgin Olive Oil
- 1-2 tsp raw organic honey
- 1 tsp himalayan pink salt
- 1/4 cup pumpkin seeds
- 1/4 cup fruit sweetened organic dried cranberries
Remove broccoli from stem and pulse in vitamix or food processor. Pulse carrots in Vitamix, food processor, or box shredder. Strip kale off of stem and tear into small pieces. Massage with the pink salt for about a minute to break it down. Mix the oil, vinegar,and honey. Toss the broccoli, kale, and carrots with the dressing. Top with organic dried cranberries and raw pumpkin seeds.
(when I cook, I just use what I have so rarely measure. Use the amounts of broccoli, carrots, and kale that you want or have and adjust dressing accordingly. I used my vitamix to pulse the broccoli and carrots. I put on Variable 4 and pulsed a couple times.)
Then for dessert, I whipped chilled coconut cream in the vitamix with vanilla, cinnamon, and honey. I topped the fresh raspberries with the delicious whipped coconut cream. Yum!!