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hi there! i'm celina.

i enjoy sharing yummy, gluten free, plant based creations.  

Purple Goddess Kale Salad

Purple Goddess Kale Salad

I know what you might be thinking: ughhh kale salad? Well I'm here to tell ya, this dish AIN'T YO ORDINARY CRUCIFEROUS SALAD. It's got beets, carrots, pumpkin & hemp seeds, pomegranates, tahini, purple cabbage, pickled onion, basically a party in a salad. My aunt makes a delicious version of this salad, so I thought I would pay homage to her skilled salad ways. I use ume vinegar for one of the special ingredients in the dressing. Ume is an asian plum, and you can find it as vinegar, paste, or pickled in Japanese markets or at most whole foods. It gives the salad something special in my opinion. This recipe serves 4-6 and is a great salad to bring to a party!

INGREDIENTS
Salad:
• 3 cups curly kale, roughly chopped
• ½ purple cabbage, roughly chopped
• 3-4 carrots, julienned (you can use a box grater if you don’t have a mandoline, but i highly suggest investing in one!)
• 2 raw beets, peeled and julienned
• ½ cup pomegranate seeds
• ¼ cup chopped red onion (pickled or raw)
• ¼ cup pumpkin seeds
• 1 green onion, thinly sliced
• 1½ tablespoons sesame seeds
• 3 tablespoons fresh cilantro, roughly chopped

Dressing:
• ¼ cup tahini
• ¼ cup water (add more as desired)
• 1 tablespoon extra virgin olive oil
• 3 teaspoons ume vinegar
• 1 teaspoon cumin
• 1-2 cloves garlic
• 1 teaspoon fresh ginger, grated
• 1 tablespoon lemon juice
• ½ - 1 tablespoons maple syrup (add more/less depending on your sweet tooth)
• salt & black pepper to taste

DIRECTIONS
1. In a large bowl combine all of the salad ingredients (omitting the tahini dressing) and toss. 

2. Make the deeelicious tahini dressing ingredients to a food processor (or nutribullet/blender) and blend until completely smooth.

3. Drizzle the dressing on top of the salad bowl and gently toss until all ingredients are evenly coated. That's it! :)




 

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