Guest Blogger: Elizabeth Rider’s Mediterranean Kale Salad
Elizabeth Rider is an energetic health coach, who helps other health coaches find their sweet spot. She’s a marketing talent, and a sweetheart of a gal. Here’s her delicious Kale Salad, sounds good, doesn’t it?
Ingredients
15 ounces cooked garbanzo beans
1 medium zucchini, chopped into 1/4 inch cubes
1 medium cucumber, chopped into 1/4 inch cubes
1 yellow, orange or red bell pepper, chopped into 1/4 inch cubes
1/2 large red onion, chopped into 1/4 inch cubes
3-4 large leaves green kale, stemmed & chopped into 1/2 inch pieces, then massaged for 30 seconds to soften
1 tablespoon fresh dill, finely chopped
1 tablespoon fresh mint, finely chopped
1 tablespoon freshly squeezed lemon juice
1 and 1/2 tablespoon extra virgin olive oil
1 and 1/2 tablespoon red wine vinegar
1/2 teaspoon sea salt (adjust to taste)
1/4 teaspoon freshly ground black pepper
Preparation
1. Rinse and prepare all produce.
2. In a large salad bowl, add the beans, veggies and herbs then drizzle with the lemon juice, vinegar and olive oil. Add sea salt & pepper to taste and toss well to combine.
3. If you can, let sit at least 15 minutes to let the flavors come together. Store in an airtight glass container up to 5 days in the refrigerator.
Tip: When chopping the veggies, try to make them all about the same size as the garbanzo beans.
Learn more about cleaning up your diet, and how to help others clean up theirs with Elizabeth Rider at elizabethrider.com and join her community on Facebook.
