Leafy Green Grain Bowl

Photos by: Valorie Darling

Photos by: Valorie Darling

Bowl

  • 3 stalks kale
  • handful arugula 
  • 2 dates, pitted
  • 1 tbsp pine nuts
  • 1/4 cup rotisserie chicken, skin removed and shredded (I used an organic one from Whole Foods)
  • 1/2 cup brown rice (I used organic frozen brown rice from Vons)
  • Shaved parmesan, optional

Remove stalk from kale and chop.  Combine kale and arugula into a bowl and top with brown rice.  Add chicken, chopped dates, pine nuts and salt and pepper.  Top with go-to lemon dressing.

 

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Dressing

  • Juice of 2 lemons
  • 1-2 tsp grade A maple syrup (2 makes it slightly sweet, 1 cuts the acid)
  • 1 tbsp Dijon
  • Pinch Salt
  • Pinch Pepper
  • Red pepper flakes
  • ¼ Cup Olive oil, adjust to preferred consistency and flavor (I like it extra tangy so I start with less oil and add more from there.

Add all ingredients to a jar and shake.  If you want a little extra tang, chop or grate one garlic clove into mixture.  That is my fave to add over my paleo tuna salad or basically anything!


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This is such a simple bowl, yet so delicious and highly addicting.  It only takes about 10 minutes to make, including making the dressing.  I love throwing this together after a long day, it's easy, protein packed and fresh!  Pack this for lunch or make it for a quick weeknight supper!

Whole Foods Kale Superfood Salad w/ Spicy Chili Dressing

Photo by: Valorie Darling

Photo by: Valorie Darling

Salad

  • ½ cup cabbage (I used a mix of green and purple)
  • 6 large kale leaves (stems removed)
  • ½ avocado
  • ½ grapefruit (cut in half and then sections removed, reserve juice)
  • 1 tbsp chopped almonds
  • 2 Medjool dates, chopped (pitted)
  • pinch salt
  • pinch pepper
  • grated parmesan, optional

Slice cabbage, chop kale in very small bite size pieces, place in bowl and set aside.  Slice avocado and then slice again the opposite way creating a dice.  Chop almonds and dates.  Slice grapefruit and remove each section.  Once all of this is done I like to arrange the salad so I can see all the ingredients on top (hey we eat with our eyes first).  Then, if using parm, add that and top with dressing, I lot to spoon it over top and serve it with extra on the side.

This salad goes great with any protein you prefer and is also delicious with a grain like quinoa or buckwheat.


Photo by: Valorie Darling

Photo by: Valorie Darling

Dressing

  • 2 tbsp chili paste (I use Sambal)
  • juice of half the grapefruit 
  • 3 tbsp apple cider vinegar
  • pinch salt
  • pinch pepper
  • ¼ cup light olive oil
  • 1 tbsp. Dijon mustard, optional (use this if you prefer  creamier dressing)

Combine all ingredients in a shaker.  Shake until thoroughly combined.  Enjoy!


Photo by: Valorie Darling

Photo by: Valorie Darling

Photo by: Valorie Darling

Photo by: Valorie Darling

I literally cannot get enough of this salad.   I had something similar to it a few years ago at one of my favorite healthy restaurants.  I loved it, but had a feeling with a few tweaks I could make it even better, and I did, A LOT better.

I crave this salad so much in the summer, it is so fresh but really packs a flavorful punch!

The dressing is very light, and it is not creamy unless you add the Dijon.  If you prefer your kale a little on the softer side, add the dressing directly to the kale and massage it (yes literally massage it with your hands) and then add toppings to the kale and serve with extra dressing on the side.