The. Best. Salad. Ever.

The "All Hail Kale" Salad. Where do we begin? First of all, we have to apologize if you don't live in the greater Los Angeles or Orange County area and therefore don't have immediate access to this salad, because once you hear/read about it, you are going to want to (or at least you should want to) jump out of your chair and go get one.

Where to Get It: The Veggie Grill
How to Order It: With Grilled Tempeh
The Lowdown: Marinated kale and red cabbage, roasted corn salsa, quinoa, agave-roasted walnuts with a ginger-papaya vinaigrette. 

There are so many healthy and wholesome ingredients in this salad. And it is seriously the yummiest tasting combination of veggies ever! Neither of us are vegetarians, but whatever they do to that tempeh makes it taste even better than meat.

We are huge salad connoisseurs, and in a health-conscious city like LA with a plethora of greens to choose from, this salad easily takes the cake. We could go on... but everyone should go try this thing for themselves. 

If you aren't in LA/OC, here's a link for a great at-home recipe to try from the girls at Tone It Up, who praise this salad's amazingness as much as we do.

Emily + Morgan

images via happycow and Citysearch

1 comment:

  1. Looks amazing! This reminds me of a kale salad I make at home! Got it from Whole Foods.

    Rainbow Kale Slaw

    Serves 6

    Lacinato kale, also known as dinosaur kale, isn't as tough as curly kale and lends itself well to raw salads like this one. This recipe will easily double for a big group or potluck.

    1 bunch lacinato (a.k.a. dinosaur) kale, thick stems removed and leaves thinly sliced
    4 cups shredded red cabbage (about 1 small head, quartered and cored)
    2 navel oranges or Clementines, peeled and segmented
    1 small red onion, thinly sliced
    1 large red bell pepper, cored, seeded and thinly sliced
    1/3 cup sunflower seeds
    1/4 cup Dijon mustard
    1/4 cup freshly squeezed orange juice (from about 1 small orange)
    1/4 cup balsamic vinegar
    1/2 teaspoon ground black pepper

    In a large bowl, combine kale, cabbage, orange segments, onion, bell pepper and sunflower seeds.
    In a small bowl, whisk together mustard, orange juice, vinegar and pepper. Pour over the kale mixture and toss to coat. Serve immediately or refrigerate for up to 2 days.

    The link to the recipe is actually here: http://www.wholefoodsmarket.com/recipes/2886


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