Rainbow Kale Salad
This superfood salad is packed full of nutrient dense vegetables, and a flavorful dressing that will blow your mind. This salad is a complete meal and perfect for meal prepping. This kale salad is vegan, gluten-free, dairy-free, high protein, and high fiber!
Happy Monday Friends! Today's post has been a long time coming, because I am finally sharing one of my all time favorite recipes! I have been making this recipe for years. It was one of the first recipes I created when I first went vegan, and I have been working on perfecting it ever since. To be honest I feel like I perfected it a long time ago, but I have kept forgetting to photograph it! I honestly am glad that I waited this long to photograph it, because I think if I would have tried earlier the photos wouldn't do it justice.
I have only been into food photography for about a year, but (obviously) I am obsessed. I learn so many new things everyday it's crazy. My whole life I have always been creative, and honestly (even though I hate admitting this), I was quite artistically talented. I used to draw and paint all the time, so the artistic part of food photography has come pretty easy to me (although I still have so much to learn!). However, the digital part such as editing, using a camera, lighting, etc. has definitely been a major learning curve.
My learning experience of food photography has been very gradual. I did not buy the most expensive camera lenses, and a whole food photography setup all at once. I have slowly been building my studio, and only buying things when I truly feel I have maximized the potential of the previous model. I still use the same camera base I bought a little over a year ago, the Nikon D3500. I used the lenses that came with it up until a couple weeks ago. The lenses definitely do a nice job, but if you are ready to graduate I definitely recommend the 35mm lens! I recently upgraded my tripod as well, because I broke my starter tripod. Of all the things to upgrade I would say upgrading the tripod is the least important, unless you are serious about overhead shots. The board I use is a DIY piece of scrap-wood, and for my birthday my parents surprised me with lights! Natural light definitely does the job very well, but if you live somewhere with poor lighting, I definitely recommend getting lights. I'll link my studio page so you can browse all the items I use to photograph my recipes!
Alright, let's talk about this bowl! First, if you are keeping up with me on Instagram , then you know that I have been taking part in the Coconutbowls #Mywholebowl challenge. I love this, because it's a simple way to motivate people to eat more plant based foods. I love eating a whole foods plant based diet. I am unique, in that I would pick a smoothie bowl over ice cream any day of the week, I simply love plants! I was honored to have one of my recipes featured in their Ebook! This Ebook is all about incorporating more plant based meals into your diet. There's tons of different recipes to choose from, ranging from breakfast to dessert! My Lemon Avocado Kale Salad was featured. That recipe is another one of my favorites, along with my Green Goddess Bowl . If you are a kale lover like me, I got you with the yummy salad recipes! All of these recipes taste best when served in a Coconut Bowl! If you are interested in purchasing some I have a code for you: "COCO-NV-10" !
This salad is my favorite of the three, because it is loaded with flavor. The other two have their own unique flavors that are delicious as well, but the flavor of this salad stands out the most. I also love the many textures that this salad has. Textures are very important to me when creating a recipe, so it was important to me that this salad had it's own unique feel. Lastly, I love this salad most of all, because it is an amazing meal prep salad. I truly do not think there is another salad that tastes as delicious meal prepped as this one. My junior year of college I meal prepped this salad probably a 100 times, I am not even kidding. I would meal prep for 5 days in a row too, and it was just as delicious as it was the first day on day 5. Alright, yay for me rambling on about food photography and kale salads, let's get to the recipe already!
Serves: 4 Large servings
Total time: 15 Minutes
1 Bunch of rainbow kale (about cups packed)
2/3 Cup dried quinoa
3 Medium shredded carrots
1 Bell pepper
2 Cups edamame
1/2 Cups shredded daikon radish (can sub regular radishes if you cannot find daikon)
2 Tablespoons flaxseed oil (can sub any oil)
1/4 Cup red wine vinegar
3 Green onions
2 Tablespoons Italian Seasoning
1 Teaspoon garlic powder
Begin by cooking your quinoa according to package instructions. While the quinoa is cooking, wash and massage your kale.
In a large bowl combine the massaged kale, edamame, and shredded carrots and daikon radish. Dice the bell pepper and add to the bowl. Once the quinoa is done allow to cool and then add to the bowl.
While the quinoa is cooling, slice the green pepper and add the remaining ingredients together in a small bowl and whisk together. Pour the dressing over the salad and toss with the quinoa. Serve in your Coconut Bowl and enjoy!
Are you constantly struggling to find whole foods plant based vegan recipes? Sick of seeing a vegan recipe on Pinterest only to go to website and find the recipe is loaded with processed oils and sugars? Here at The All Natural Vegan I am committed to creating healthy vegan recipes that are plant based vegan, free of refined sugar (no coconut sugar either!), no vegan butter, no refined oil ( I sometimes use cold pressed oils in salads, I never heat oil, I cook 100% without oil!), and mostly gluten-free. I do not have a gluten allergy or gluten intolerance, but I am constantly creating gluten-free recipes and options! If this sounds like the way you eat, or want to eat make sure to subscribe to my email list so you never miss the next healthy recipe!