We have had many requests for this recipe since the
Redemption women's luncheon held here
at the BOHO Farm last weekend.
Here you go ladies!
Kale and Quinoa Salad
With Preserved Lemon
10 cups shredded raw kale
(using 2 or 3 types-Tuscan,dino and black kale)
you can find them at the farmers market
2 cups cooked and cooled organic quinoa
1 1/2 cups sliced red grapes
1/2 cup sunflower seeds
1/2 cup pecans
1 head of garlic
8oz feta cheese
1/2 cup fresh squeezed lemon juice
1/2 cup extra virgin olive oil
2 preserved lemon wedges
1 tablespoon mayo
2 tablespoons fresh mint
1tablespoon fresh oregano
sprinkle of sea salt
fresh ground pepper
pinch of sugar
(if I have it, I use fresh lemonade to sweeten)
De vein and cut kale into stripes.
Place in a salad bowl with grapes and sunflower seeds.
Place all ingredients for dressing in the food processor or the blender,
except for the olive oil, blend thoroughly.
Once all ingredients are mixed, slowly add in olive oil,
blending to a creamy consistence.
Taste and add more salt, pepper or sugar as needed.
Add dressing to the bowl of kale and mix well.
Can be topped with grilled chicken, salmon or steak.
Serves 10 to 12