Colorful Summer Salad

Colorful Summer Salad 

Well, the temperatures are rising and the last
thing I want to do, on a hot day, is turn on the stove or oven. So tonight we grilled a pre marinated, pork tenderloin and I made a delicious and healthy summer salad. It is light and extremely flavorful! The fresh variety of vegetables, and tangy dressing are a great combo. I hope you try it out and like it as much as we do !

Recipe 

Colorful Summer Salad 

Ingredients 

Serves 8-10+

Dressing 

3 Tablespoons Whole Grain Mustard
2 Tablespoons Brown Sugar
1 Tablespoon Freshly grated Ginger
4 Cloves of Garlic Grated
1 Tablespoon toasted Sesame Seeds
1/4 Cup Apple Cider Vinegar
1/3 Cup Olive Oil

1/4 Cup Lemon Juice
( Optional ) 1/4 tsp Cayenne Pepper

Directions : Whisk all ingredients together in  a small bowl. Cover with Suran Wrap and let sit in fridge for at least 10-20 min.
While dressing flavors are melding in the fridge, prepare ingredients for the Salad

Salad 

2 Cups Kale ( Stems removed and chopped ) 

2 Cups broccoli florets ( blanched *) 

2 Cups Red ( purple) Cabbage shredded

2-3 Carrots Shredded 

1 Red Bell Pepper ( diced ) 

1-2 Avocados diced 

* Blanched Broccoli Florets - Bring a pot of water to boiling on the stove. Turn heat off and disperse broccoli into pot. Let cook only a few minutes until it turns a bright green. Immediately place into a bowl with Ice water to stop the cooking. This will leave your florets still crunchy but not soggy. Perfect texture for the salad

*Optional Garnishes *

You may also add slivered or Sliced Almonds, chopped parsley or chopped cilantro.

Directions : 

1. Using a good knife and cutting board, carefully remove stems from rinsed Kale leaves. Toss the stems and chop 2 Cups of Kale. Place in a large bowl. 

2. Cut rinsed broccoli florets off of stem and blanch. Add to bowl 

3. Cut head of cabbage in half and rinse well. Slice, or shred, cabbage thinly. Add to bowl. 

4. Shred carrots using a cheese grater. Add to bowl

5. Dice or julienne cut ( very thin slices ) Red Bell Pepper - add to the bowl. 

6. Carefully cut avocado in half and remove the pit. Dice in the skin, then carefully fold avocado flesh out of the skin into the bowl. 

Take dressing out of fridge and whisk to make sure none of the ingredients have separated. 

Pour dressing over Salad and toss until all of the salad is coated with the dressing. Serve on it's own or will grilled pork, steak or chicken. So delicious ! 

Link to Tutorial Video: https://youtu.be/tX-fB0EAsYA