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!
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
2 cups kale
1 cup broccoli crumbles
1 cup cauliflower crumbles
TO PREPARE THE DRESSING
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.
TO PREPARE THE SALAD
With a food processor separately pulsate the broccoli, cauliflower and kales. We suggest doing each one separately to keep the color of the cauliflower.
Without a food processor, chop the cauliflower, broccoli and kale finely or as desired.
Slice red onion as desired.
Combine veggies to the salad bowl along with pine nuts, onion and raisins.
Drizzle ½ of the dressing onto the veggies and toss, add more dressing as desired and serve remainder on the side.
Top with shaved parmesan and Enjoy!
Pro Tip: Set some of this salad, without dressing, aside to enjoy all week. Simply refrigerate and dress each portion before serving.