I’m all about maximizing the nutritional value I can get in each meal and my Superfood salad is the way I pack in all the goodies into one giant bowl. I’m always into playing with flavors and textures and I think this is the ultimate example of that. Crips leafy kale, crunchy seeds, savory hummus, sweet, tangy beets and a little acid from the lemon makes this dish one that never fails to garner compliments when served at gatherings! I’ve found that the acidity from the lemon helps to cut the bitter taste kale is known for and I always pair them together! The same goes for the savory notes in the hummus balancing the sweet notes in the beets, a combination that turns the entire salad a beautiful, bright pink, as well. Something not usually found in a more traditional salad, to be sure!

This salad can be enjoyed as a side or a main but this recipe is designed as one to share between a group of six as a side salad to accompany the rest of the meal.

Ingredients:

Four stalks of Kale

1 medium sized Beet

1/2 cup Shredded Carrots ( use pre-shredded carrots as I find it cuts down on prep time, however mildly

3 tablespoons Pumpkin Seeds

3 tablespoons Sunflower Seeds

3/4 cup original-flavored Hummus

1/2 squeezed Lemon Juice

One pinch of salt to taste

Directions:

Separate the kale from the stalk, scrunch all the kale leaves together and chop into fine strips. Put into a bowl. (I find you always need a larger bowl for salads than you originally planned as the ingredients seem to grow in appearance once they’ve been combined.

Use a cheese grater to shred the beet into thin strands (this will absolutely die your hand pink if you don’t put something between your hand and the root vegetable to protect against the dye.

Squeeze the lemon juice on top of the kale

Add the carrots, beet, sunflower seeds, and pumpkin seeds

Distribute the hummus in dollops of various size about the bowl to make it easier to toss.

Toss together and enjoy and the hummus and beet come together to paint the entire salad a brilliant pink!

Add a sprinkle of salt to taste. This step is not always necessary but I’ve found the salt always enhances the flavor of the veggies.

And enjoy! It’s really that easy!

XO,

Kate