This is a good, hearty, salad that’s packed full of nutrients and good fats from hemp oil. I used hemp oil rather than extra virgin olive oil for the added benefits of omega fatty acids that it contains. I recommend letting this salad sit in the fridge to marinate for two hours before serving.
What you will need:
1 bunch of organic kale
2 granny smith apples, chopped into cubes
about 10 oz Swiss cheese, also chopped into cubes
juice of one lemon
mung bean sprouts
2 garlic cloves, minced
enough hemp oil to coat the leaves
sea salt, to taste
a touch of Bragg’s Liquid Amino Acids
On a cutting board, cut the kale into thin 1/4 inch strips, then cut those strips in half or thirds, depending on how big the leaves are. After adding the cubed apples, squeeze the lemon over the apple cubes to prevent browning. Add mung beans, chia seeds, hemp seeds, cashews, and garlic, using just enough oil to cover the leaves and veggies in a light coating of dressing. Add sea salt and Bragg’s Liquid Amino’s to taste and serve as a side with dinner, or as the main course.
This salad packs a whole lot of flavor and nutrients in it with local cucumbers, tomatoes, hemp seeds, chia seeds and even hemp oil! Hemp oil is a great source of vegan protein and omega 3 and 6 fatty acids and it’s what is used as the base for the salad dressing in this recipe. All of the hemp ingredients used in this salad, including the topping of crumbled coconut currant cherry hemp bars, can be found online at my friend, Jeremy Koosed’s, hemp bakery- Plant Kingdom Bakery . The great thing about using kale in this salad is that it won’t wilt or go soggy once dressing is put on it, so it will last in the fridge for several days. This recipe makes about 8 servings.
What you will need: Coconut Currant Cherry Hemp Bars
1 bunch of kale
1 large cucumber
1 large celery stalk
1/2 red onion
4-5 small vine ripened yellow tomatoes
mung bean sprouts
1 1/2 cans of garbanzo beans
1/2c white balsamic raspberry blush vinegar
1/8- 1/4c hemp oil
1/8c Bragg’s liquid amino acids
Juice of 1 lemon
Shelled hemp seeds
Chop kale leaves into 1/8 inch thick ribbons, then turn lengthwise and chop into thirds. Slice your cucumbers and then cut them into fourths along with your yellow tomatoes. Chop your celery and onion and add all ingredients, including mung bean sprouts, garbanzo beans, hemp seeds and chia seeds, into a large bowl. Mix your raspberry blush vinegar, hemp oil, Bragg’s liquid amino acids and juice of one lemon into the bowl and mix the whole salad. Top with crumbled coconut currant cherry hemp bars and your ready for a meal packed full of protein and bursting with flavor!