Vegetarian Whole Foods Made Simple
This Bulgar, Lentil and Cucumber Salad is hearty and filling, with a fresh light summer flavour. I love the challenge of creating a meal from an understocked kitchen, don’t you?! This salad was the result of some cupboard staples, a handful of herbs languishing in …
This spring quinoa bowl celebrates spring with asparagus, peas and rocket tossed with lemon, quinoa, feta and basil. Spring has sprung! So Spring is finally upon us! Well, almost upon us… We’re not quite there in Michigan yet, there have been some tauntingly sunshiney days, …
If you follow me on Instagram, you probably know that I am back home in the UK this week! I am having a lovely time catching up with my family, and I am REALLY looking forward to my best friends wedding next weekend. Before things get too busy, I wanted to drop by and share this Kale Greek Salad with you!
Dear friends, this salad is so so delicious! Greek salad is my fave, and I eat it weekly through the summer when all the ingredients are in season. The other week, on a whim, I decided to throw some kale into my usual mix of tomatoes, cucumbers, feta, olives and chickpeas. I loved the result, and the boost in nutrition.
If you have been wary of kale salads in the past, I would encourage you to give this greek one a try! The kale is marinated slightly with a lemon dressing, making it lovely and tender. The lemon zing perfectly compliments the salty feta, and the earthy nutty chickpeas. It is just wonderful, let me know what you think!
One of my favourite things about this kale salad is that I do not have to massage the kale for very long, marinating the kale in the dressing does the work for me! If you need to speed up the process then by all means massage away! Just add a little sea salt to the dressing to help the process along.
This salad was inspired by Ambitious Kitchens Kale Rainbow Detox Salad with Lemon Vinaigrette.
You could absolutely make this salad vegan by omitting the feta, it will still taste fab. Or, make your own vegan feta!
There are few advantages to having my husband live in a different state for the next three months. In fact, I can think of only one: I get to eat Risotto. All. The. Time. That’s right, my darling husband is just not that into Risotto. …
This week I have been left to my own devices. Kirk is away on a trip, and I have kept myself busy by taking advantage of the empty house. For me, this means watching twee British dramas (specifically Midsummer Murders), reorganizing my wardrobe, and conducting …
Ahhh for the past two days the weather has been glorious! Therefore, I am just dropping by really quickly to give you the Lemony Rice and Peas Recipe that I promised you last week. I need to get outside and soak up the spring sunshine as soon as possible! Who knows how long it may last…
Speaking of sunshine, the bright yellow hue of this dish lifts my spirits as much as the chirping birds. Its a lovely light compliment to any spicy curry (like this one!). I actually like to double up batches, as this leftover rice makes a killer vegetable fried rice, especially if you leave it for a day.
Enjoy!
