Spicy Jalapeño & Kale Crumble Salad

This power salad is a meal prepper’s best friend. Perfect for whipping up on a Sunday for an easy lunch/brunch or as a dinner side any day of the week. With its ‘slaw’ style finish it's a great base for grilled fish or topped with marinated tofu. Incorporate different ingredients such as nuts, cheeses and fruits for exciting variations. This go-to salad is sure to become a meal-time favorite!

FOR DRESSING

¼ cup Blake Hill’s Spicy Jalapeño Shrub

1 tablespoon Blake Hill’s Lisbon Lemon Jam

2 tablespoons citrus infused olive oil

salt and pepper to taste

FOR SALAD

2 cups kale

1 cup broccoli crumbles

1 cup cauliflower crumbles

pine nuts

golden raisins

aged parmesan

red onion

Spicy Jalapeño Shrub - 16oz

$16.99

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Instructions

1

TO PREPARE THE DRESSING

2

Bring together shrub, jam and oil in a small bowl and whisk well until combined adding salt and pepper to taste. Dressing separates when resting, which is perfectly normal, simply shake before using.

3

TO PREPARE THE SALAD

4

With a food processor separately pulsate the broccoli, cauliflower and kales. We suggest doing each one separately to keep the color of the cauliflower.

5

Without a food processor, chop the cauliflower, broccoli and kale finely or as desired.

6

Slice red onion as desired.

7

Combine veggies to the salad bowl along with pine nuts, onion and raisins.

8

Drizzle ½ of the dressing onto the veggies and toss, add more dressing as desired and serve remainder on the side.

9

Top with shaved parmesan and Enjoy!

10

Pro Tip: Set some of this salad, without dressing, aside to enjoy all week. Simply refrigerate and dress each portion before serving.