Articles & Recipes

Kaleidoscope Salad

March 18, 2019

This wonderfully healthy Spring-time salad kick-starts your senses with its curly, colorful, ever-changing textures, sweet and savory flavors and delectable crunchy topping.

Ingredients Makes 6 servings

SALAD BASE
2 carrots, peeled and ends cut flat 2
2 parsnips, peeled and ends cut flat 2
1 jicama, peeled and ends cut flat 1
1 cucumber, ends cut flat 1
1 green bell pepper, stem removed (see Tip) 1
1 small red onion, ends cut flat 1
3 cups watercress 750 mL
2 tomatoes, cut into wedges 2
DRESSING
1⁄2 cup fresh cilantro 125 mL
2 tbsp fresh dill 30 mL
60 mL freshly squeezed orange juice 60 mL
2 tbsp freshly squeezed lime juice 30 mL
2 tbsp freshly squeezed lemon juice 30 mL
1⁄2 tsp raw agave nectar 2 mL
3⁄4 cup cold-pressed extra virgin olive oil 175 mL
Pinch kosher salt Pinch
TOPPING
1⁄2 cup sprouted quinoa 125 mL
1⁄2 cup sun-dried goji berries 125 mL
1⁄4 cup sliced raw almonds 60 mL
1⁄4 cup chopped raw peanuts 60 mL
3 tbsp chia seeds 45 mL
Kosher salt (optional)

Instructions

Prep
  • Blender
  1. Salad Base: Using a spiralizer, cut carrots, parsnips, jicama, cucumber, green pepper and onion into medium strands. Pat jicama and cucumber strands dry. Remove white flesh and seeds from pepper.
  2. Place watercress in a large bowl. Add spiralized strands in random twisting layers on top. Top with tomato wedges.
  3. Dressing: In blender, combine cilantro, dill, orange juice, lime juice, lemon juice and agave nectar. With the motor running, through the feed tube, gradually add oil, blending until emulsified. Season to taste with salt. Drizzle over salad.
  4. Topping: In a medium bowl, combine quinoa, goji berries, almonds, peanuts and chia seeds. Season to taste with salt, if desired. Sprinkle over salad.
After spiralizing bell peppers, you will need to remove the white flesh and seeds from the strands. Alternatively, you can core the peppers, but they will not hold their shape as well during spiralizing. The salad topping can be used on a variety of fruit and vegetable dishes. It can be prepared ahead of time and stored in an airtight container in the refrigerator for up to 1 month.

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