I made this shredded kale salad last week before I fell a victim of a food poisoning from sushi by Sunday. So, I haven’t disappeared I was just making even bigger friends with my bed. In 34 years, it was my first time and I hope I lost some fat deposits in the process. So, I apologize if I don’t make sense at times today. I am still recovering with 3 kids eating and playing around me in Tim Hortons while I am writing this post.
But I can’t complain because a cleaning lady is cleaning my house right now because I honestly couldn’t pull that off as well. Overall, summer has been going really great but I find myself even busier wearing 25 hats at a time. But I do take time off. I trained myself. Back to the salad.
We grabbed two 10 lbs boxes of cherries on the way from Osoyoos and had more than enough to eat. Summer bucket list item – ✅. As a family, we agreed to grab 2 varieties: Rainier (yellowish) cherries which are sweeter and red ones you know from the superstore.
By the end of the week we have had enough of cherries and they started to go bad. I am not a fan of cooking fresh fruit and berries. I just feel bad. I think they are so unique due to their availability for a short time. I want them raw. I feel extremely bad coating them in sugar and baking till they are floppy and of a dull colour.
So, I thought of a shredded kale salad with cherries, cooked quinoa, hemp hearts and crumbled feta cheese (a spin off of my Mediterranean kale salad). I had all ingredients ready to go. Frozen quinoa previously cooked. Feta cheese that had to be used. Hemp hearts worked like a charm in this salad because they blended with quinoa.
I absolutely love to use finely chopped dinosaur kale for salads (“hi” creamy kale salad and vegan kale Caesar salad). It becomes tender and at same time crunchy without much extra work. To be perfectly honest, I am not even a huge fan making salad dressing every time for a salad because simply I just don’t have time. Whenever I can drizzle oil and vinegar and sprinkle a few spices on a salad, I do it. In this case, lemon juice as well. They do a wonderful job tenderizing tough kale leaves without much work.
Yes, I was intimidated to cut and pit 2 cups of cherries but it wasn’t that bad at all. Take a paring knife and use firm cherries.
Enjoy this wonderful sweet cherry shredded kale salad!
- 1 cup quinoa, cooked
- 1 bunch (5-6 cups) dinosaur kale, finely chopped
- 2 tbsp olive oil, extra virgin
- 1 tbsp maple syrup or raw honey
- 1 lemon, juice of
- 1/2 tsp himalayan pink salt
- Ground black pepper, to taste
- 3 tbsp hemp hearts
- 2-3 oz feta cheese, crumbled
- 2 cups cherries, pitted & sliced in halves
- Cook quinoa as per package instructions or use leftovers.
- In a large bowl, add kale, olive oil, maple syrup, lemon juice, salt and pepper. Mix really well with tongs until kale shrinks a bit and all leaves are well coated.
- Add quinoa, hemp hearts and feta cheese. Gently mix. Sprinkle cherries on top, give a few stirs and enjoy cold.
Servings Per Recipe: 6
Amount Per Serving = 1.25 cups:
Total Fat: 11.1 g
Cholesterol: 12.6 mg
Sodium: 383.1 mg
Total Carbs: 25.7 g
Dietary Fiber: 5.4 g
Protein: 8.0 g
WW Points+: 6