Rainbow Kale Salad with Pita Bread

July 28, 2017
|By TOUFAYAN BAKERIES
Category, Cuisine,

Feast your eyes on the radiance of this rainbow kale salad, glistening with each colorful ingredient. It's the perfect salad for lunch or dinner...or both! Recipe courtesy of vineripenutrition.com

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47 rainbow kale
Yields1 Serving
 2 cups lacinato kale, sliced into thin ribbons and gently massaged.
 1 cup of carrots, sliced into very thin match sticks and chopped into 1/8 inch pieces
 1 cup purple cabbage, sliced very thin
 1/2 cup finely chopped red onion
 1 can garbanzo beans, drained and rinsed
 1 cup cooked quinoa (which is 1/3 cup dry quinoa cooked in 2/3 cup water)
 Toufayan Bakeries Pita Bread (I used the whole wheat variety)
Toppings
 1 avocado, thinly sliced and chopped for sandwich but you can leave them in moon-shaped slices when serving as a salad
 1/4 cup chopped walnuts
 1/2 cup grape tomatoes, sliced in half and even cut into fourths
Lemon Olive Oil Dressing
 Freshly squeezed juice from a lemon
 1/2 cup olive oil
 1 clove of garlic minced very fine
 Salt and pepper to taste
1

Chop and slice the fresh vegetables.

2

Gently massage the kale.

3

Rinse the quinoa in a colander.

4

Place quinoa and water in a small pan.

5

Heat 2/3 cup water to boil and turn down to simmer.

6

Cook the quinoa covered in water for 20 minutes.

7

Take off heat and continue to steam, fluffing the grains with a fork and allow to cool.

8

Toss the kale, carrots, cabbage, garbanzos and quinoa in large bowl and lightly dress with salad dressing to taste.

9

Serve the salad with toasted pita triangles or stuff in a pita. Then top with sliced or chopped avocado, walnuts and grade tomatoes!

Lemon Olive Oil Dressing
10

In a cruet, add juice, olive oil, minced garlic, salt and pepper and shake well. The ingredients will separate easily so shake each time that you use.

Ingredients

 2 cups lacinato kale, sliced into thin ribbons and gently massaged.
 1 cup of carrots, sliced into very thin match sticks and chopped into 1/8 inch pieces
 1 cup purple cabbage, sliced very thin
 1/2 cup finely chopped red onion
 1 can garbanzo beans, drained and rinsed
 1 cup cooked quinoa (which is 1/3 cup dry quinoa cooked in 2/3 cup water)
 Toufayan Bakeries Pita Bread (I used the whole wheat variety)
Toppings
 1 avocado, thinly sliced and chopped for sandwich but you can leave them in moon-shaped slices when serving as a salad
 1/4 cup chopped walnuts
 1/2 cup grape tomatoes, sliced in half and even cut into fourths
Lemon Olive Oil Dressing
 Freshly squeezed juice from a lemon
 1/2 cup olive oil
 1 clove of garlic minced very fine
 Salt and pepper to taste

Directions

1

Chop and slice the fresh vegetables.

2

Gently massage the kale.

3

Rinse the quinoa in a colander.

4

Place quinoa and water in a small pan.

5

Heat 2/3 cup water to boil and turn down to simmer.

6

Cook the quinoa covered in water for 20 minutes.

7

Take off heat and continue to steam, fluffing the grains with a fork and allow to cool.

8

Toss the kale, carrots, cabbage, garbanzos and quinoa in large bowl and lightly dress with salad dressing to taste.

9

Serve the salad with toasted pita triangles or stuff in a pita. Then top with sliced or chopped avocado, walnuts and grade tomatoes!

Lemon Olive Oil Dressing
10

In a cruet, add juice, olive oil, minced garlic, salt and pepper and shake well. The ingredients will separate easily so shake each time that you use.

Notes

Rainbow Kale Salad with Pita Bread
IngredientsDirections