Go Back
–+ servings
Fala Me To KALEifornia Cropped.jpg

Vegan Main Salad

Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Print Recipe Pin Recipe

Servings

1 Servings

Ingredients

  • 2 handfuls ripped dinosaur or curly kale washed and stems removed
  • Juice of 1/2 fresh squeezed lemon
  • 1 lemon wedge
  • 2 teaspoons extra virgin olive oil
  • 1/4 cup shredded carrots
  • 1/4 cup shredded purple cabbage
  • 1/4 cup garbanzo beans soaked in water overnight, drained, and then cooked
  • 1/4 cup quinoa soaked in water overnight, drained, and then cooked
  • 1/4 cup alfalfa sprouts
  • 2 tablespoons cup sunflower sprouts
  • 2 tablespoons micro greens
  • 1/4 of an avocado sliced (can add more if you’d like)
  • Heaping dollop of your favorite hummus
  • Sprinkle of paprika
  • Sea salt and pepper to taste
  • Edible flowers if you’re feeling fancy
  • Love!

Instructions

  • In a small bowl, add the kale, lemon juice, 1 teaspoon extra virgin olive oil, sea salt, and pepper to taste.
  • Toss to combine.
  • Place the bed of kale onto a large plate and form a circle with each scoop of ingredients leaving a space in the center. This includes the carrots, purple cabbage, garbanzo beans, quinoa, sunflower, and alfalfa sprouts.
  • Place the hummus in the center, sprinkle with paprika, and drizzle with 1/2 teaspoon olive oil.
  • Place the sliced avocado, micro greens, and lemon wedge (in case you need more) anywhere you’d like and an edible flower if it strikes your fancy.