The Bakery’s “Gorgeous” Salad is inspired from a popular restaurant in Santa Teresa, Costa Rica. It has the earthy and nutty dino kale as the base, quinoa to make it heartier, lots of fresh add ins, Kalamata olives for the saltiness, creamy avocado, and simple tahini for dressing. It’s not packed with loud flavors (the olives pack the biggest punch), but rather its a fresh grounding salad in the best possible way. I could have this salad on repeat. I hope you enjoy it all the same.
The Bakery’s Gorgeous Salad
Serves 4 – Good as leftovers too.
Ingredients
- 1 large bunch of Dino kale, also called Tuscan Kale, stems removed and chopped into thinner strips
- 2 heaping packed cups of arugula, swap for mesclun greens/spring mix if desired
- 2 cups prepared quinoa, tri-color or regular white quinoa, 1 cup dried makes more than plenty
- 1 large cucumber, diced
- 1/2 red onion, finely diced
- 1/2 cup Kalamata olives, chopped into smaller pieces, I quickly rinse jarred olives to minimize the vinegar for myself
- 1/2 sliced avocado to top each serving
- tahini, drizzled over each serving, creamy ones work best
- sea salt, to taste
- optional, maple syrup drizzle
- optional, handful of toasted almonds, chopped up
- optional, 1/3 cup dried cranberries, chopped up a bit
- To make this extra hearty, I’ll sometimes add cannellini beans and a sprinkle of hemp hearts for Mark
Method
Add the kale, arugula/mesclun greens, quinoa, cucumber, green beans, red onion, green onions, Kalamata olives and dried cranberries if you are using to a large mixing bowl. Mix well with your hands; it’s the best way to get this one really well mixed and appetizing. Add to serving bowls, add the avocado on top, salt & pepper to taste, and drizzle on some tahini. Enjoy!
Tag me @herhealthystyle on Instagram if you make this salad. I’d love to see! Xx Riane
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The Bakery’s “Gorgeous” Salad
Ingredients
- 1 large bunch of Dino kale also called Tuscan Kale, stems removed and chopped into strips
- 2 heaping packed cups of arugula swap for mesclun greens/spring mix if don’t care for arugula
- 2 cups prepared quinoa tri-color or regular white quinoa, 1 cup dried makes more than plenty
- 1/2 large cucumber chopped into small chunks
- 1 cup green beans ends removed and chopped into small bites, use 1 large cucumber if don’t have
- 1/2 smaller red onion finely diced
- 3 green onions chopped
- 1/2 cup Kalamata olives chopped into smaller pieces, I quickly rinse jarred olives to minimize the vinegar, I leave if I luck out with fresh
- optional 1/3 cup dried cranberries, chopped up a bit, there is also chopped almonds in the original, but for easier digestion leave out nuts and dried cranberries
- 1/4-1/2 sliced avocado to top each serving
- salt & pepper to taste
- tahini drizzled over each serving, creamier ones work best for this – I always switch up brands, right now I have Once Again Creamy Tahini
Instructions
- Add the kale, arugula/mesclun greens, quinoa, cucumber, green beans, red onion, green onions, Kalamata olives and dried cranberries if you are using to a large mixing bowl. Mix well with your hands; it’s the best way to get this one really well mixed and appetizing. Add to serving bowls, add the avocado on top, salt & pepper to taste, and drizzle on some tahini. Enjoy!
Notes
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