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Kale Wild Salad

Kale and Wild Salad Serves 2

1 ½ cup cooked long grain rice cooled

1 ½ cups cooked wild rice, cooled

2 ribs of celery, diced small

6 radishes, sliced into half moons

3 scallions, thinly sliced

¾ cups raisins

½ cup pistachios

Dressing: Blend together 1 tbsp lime juice, 1 tbsp dijon mustard, ¼ tsp salt, 1 tsp parsley, 6 tbsp coconut oil

Directions: In medium bowl combine, rice, celery, radishes, scallions, kale, raisins, and pistachios. Add dressing, parsley and toss½ bunch of parsley, chopped together. Salt and pepper to taste.

Can also be used as a side dish or used as a main dish.


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7373 W. Jefferson Ave, Ste 402

Lakewood, Co, 80235

paulleeacupuncture@gmail.com

Tel: 720-446-6021

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