Tag Archives: paleo

My New Favorite Summer Salad

I haven’t been adventurous with my dinners lately, so yesterday I took some time to look for some new recipes. I don’t love spending a lot of time on new recipes after work during the week, so I decided to try this Carrot Ginger Rainbow salad out for our Sunday dinner and it did NOT disappoint! The only time consuming part of this meal is roasting the carrots and making it into dressing, so I suggest making that in the morning or prepping it a day or two ahead when you have extra time. 

I got the recipe from Love and Lemons and it is one of Alan and I’s new favorite meals!! You all know if I’m going to eat a salad for dinner it has to be super interesting and filling.. this one hit the spot. A perfect balanced of tang, sweet and crunch.. it’s a salad that is the last thing from boring. I only made a few tweaks and swapped some ingredients, so check out the recipe below! 

So here it is, the Love and Lemons Rainbow Kale Salad recipe with the changes I made in parenthesis! 

Carrot Ginger Dressing 
  • ½ cup roasted carrots (I roasted at 400 with salt, pepper, garlic and evol for about 40 minutes, or until soft)
  • ⅓ to ½ cup water (1/3 for me- I like dressing thick)
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons minced ginger (Added a little more and 2 bulbs of fresh garlic)
  • ¼ teaspoon sea salt
Roasted Chickpeas (I swapped chickpeas for Asian Salmon- see my recipe below) 
  • 1½ cups cooked chickpeas, drained and rinsed
  • Extra-virgin olive oil, for drizzling
  • Sea salt
  • Freshly ground black pepper
  • 1 bunch curly kale, stems removed, leaves torn
  • 1 teaspoon lemon juice
  • ½ teaspoon extra-virgin olive oil
  • 1 small carrot, grated (Didn’t have carrots)
  • 1 small red beet, grated (Added more beets to sub for carrots- warning your hands will turn purple!!)
  • ½ watermelon radish, very thinly sliced (only had a white radish- still tasty but just not as pretty) 
  • 1 avocado, cubed
  • 2 tablespoons dried cranberries (Can’t find dried cranberries without a ton of added sugar, so did dried raisins!) 
  • ¼ cup pepitas, toasted (Use pine nuts instead- more gut friendly nut)
  • 1 teaspoon sesame seeds
  • Sea salt
  • Freshly ground black pepper
  1. Make the dressing and roast the chickpeas (Or salmon): Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the chickpeas with a drizzle of olive oil and sprinkle with pinches of salt and pepper. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Roast for 25 to minutes, or until the chickpeas are browned and crisp and the carrots are soft. Set the roasted chickpeas aside. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use. (I took two pieces of salmon and coasted them with raw honey, liquid aminos, sea salt, pepper and garlic. Then I roasted at 400 for 15-17 minutes, until cooked)
  2. Place the kale leaves into a large bowl and drizzle with the lemon juice, ½ teaspoon of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
  3. Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more good pinches of salt and a few grinds of pepper, and toss. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.
– Make the dressing ahead so it has time to chill in the fridge before adding to the salad. (Could do the day or morning before to make it a faster dinner)
Can’t wait to make this again and thanks to Love and Lemons for the recipe- definitely check out her website for more delicious meals!