I went on a picnic lunch with my parents and sister Deb today. It was an emotional day for all of us. Emotional, but absolutely beautiful. It would have been my sister Shelly’s 43rd birthday. So we celebrated it by spending time together, laughing, and walking at Roxborough State Park, where we had spread wildflower seeds on Mothers Day in her honor. (sssshhhh – don’t tell anyone).
I bought this salad at Whole Foods and want to experiment with some variations.
Like this salad? Try my Jeweled Kale Salad Recipe.
Here is the ingredient list:
Superfood Salad
- kale
- napa cabbage
- carrrots
- red onions
- blueberries
- edemame
- grape tomatoes
- cashews
- goji berries
- sunflower seeds
Acai Dressing:
- acai juice
- agave nectar
- apple cider vinegar
- canola oil
- garlic
- salt
- pepper
- cayenne
The dressing also called for soy lecithin. Removing that is the first change I made to this recipe. I also mixed it with some red quinoa for leftovers, which added a nice texture and was still a very appropriate addition for a salad that bears such a healthy name. And some of the research I’ve done hasn’t been too keen on canola oil. I prefer EVOO as a healthier option instead.
