apple apple cider vinegar avocado banana basil black pepper brown rice cabbage canned tomatoes carrots cayenne chickpeas cilantro cinnamon cumin dairy free egg free garlic ginger gluten free Kale lemon Nutritional Yeast onion paprika parsley quinoa raisins red pepper rolled oats soy milk spinach stevia sumac sweet potato tahini tofu tomato tomatoes turmeric vegan vegetarian walnuts wheat free whole-wheat flour
- 4-6 leaves Kale
- 2 medium Carrots
- Cilantro (small bunch)
- Parsley (small bunch)
- 1 Avocado
- 1 Corn (fresh raw) or 1 cup defrosted corn (uncooked)
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Raisins
- Black pepper
We’re always inventing new salads as they are the main focus of every meal in our house. This salad is vegan/vegetarian, dairy free, egg free and wheat/gluten free. Here’s what you do:
Rinse and trim kale, cilantro, parsley and carrots. Add to food processor and pulse or chop finely. Cut avocado in half and remove pit. Slice in a grid pattern to create cubes. (A soft yet firm avocado is best for this salad since it will not turn to cream when mixed with the other ingredients).
Cut corn away from cob and add to bowl. Drizzle with vinegar and season with pepper and sumac to taste. This is a refreshingly sweet and satiating salad that is perfect for summer!
*This recipe is vegan/vegetarian, dairy free, gluten free and egg free.