Blueberry Hemp Seed Salad - Bravabod
Recipes

Blueberry Hemp Seed Salad

Valentina

  • Difficulty Easy Difficulty
    • •
  • Time 20"
Arugula Avocado Berry Cali-style Kale No-cook Salad Seed Walnut
Arugula Avocado Berry Cali-style Kale No-cook Salad Seed Walnut

This delivers on so many levels: the heartiness of kale, the goodness of hemp seeds, the bitter pop of arugula, and the juicy surprise of blueberries. The choice between using walnut or avocado here is up to you - or could go rogue and use both. This feel-good salad is inspired by the Antioxidant Salad at Erewhon Market of Los Angeles.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-4 days

Shopping List
    Salad
  • 1/4 bunch of kale (Note 1)
  • 2 1/2 ounces arugula (Note 2)
  • 1 cup blueberries
  • 66666667/100000000 cup walnuts and/or diced avocado
  • 1/4 cup hemp seeds Herb Vinaigrette
  • 1/2 cup olive oil or grapeseed oil
  • 1/4 cup fresh parsley, finely chopped
  • 3 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 tablespoon dijon mustard
  • 2 teaspoons dried oregano
  • salt and pepper, to taste
Instructions
  1. Step 1: Remove the thick, fibrous stems from the kale. Chop the kale leaves into bite-sized pieces.
  2. Step 2: If using the walnut option, toast the nuts in a dry frying pan over medium heat until the nuts are fragrant, about 4 to 5 minutes. Shake or stir the pan often and keep an eye on them to avoid burning. Once toasted, remove the nuts immediately from the heat and transfer to a plate to stop the cooking process.
  3. Step 3: Stir together all vinaigrette ingredients in a bowl until smooth. You can also emulsify the ingredients together with a stick blender.
  4. Step 4: Place the kale in a large bowl. Pour in a few tablespoons of the vinaigrette and massage the dressing into the leaves with your hand. As you massage, the leaves will soften and lose volume. Continue massaging for about 15 seconds. Note: Even if you are making this salad for a meal prep, do not skip this step of massaging.
  5. Serve: Add all remaining salad ingredients to the bowl. Pour in more vinaigrette, to taste, and toss well to combine. Enjoy. Any leftover vinaigrette will last up to 1 week refrigerated.
Recipe Notes

Note 1: Every 1/4 bunch of kale should equal about 3 handfuls.

Note 2: Every 2.5 ounces of arugula should equal about 5 handfuls.

Nutrition

This delivers on so many levels: the heartiness of kale, the goodness of hemp seeds, the bitter pop of arugula, and the juicy surprise of blueberries. The choice between using walnut or avocado here is up to you - or could go rogue and use both. This feel-good salad is inspired by the Antioxidant Salad at Erewhon Market of Los Angeles.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-4 days

Shopping List
    Salad
  • 1/4 bunch of kale (Note 1)
  • 2 1/2 ounces arugula (Note 2)
  • 1 cup blueberries
  • 66666667/100000000 cup walnuts and/or diced avocado
  • 1/4 cup hemp seeds Herb Vinaigrette
  • 1/2 cup olive oil or grapeseed oil
  • 1/4 cup fresh parsley, finely chopped
  • 3 tablespoons lemon juice
  • 1 tablespoon sugar (Note 3)
  • 1 tablespoon dijon mustard
  • 2 teaspoons dried oregano
  • salt & pepper, to taste
Instructions
  1. Step 1: Remove the thick, fibrous stems from the kale. Chop the kale leaves into bite-sized pieces.
  2. Step 2: If using the walnut option, toast the nuts in a dry frying pan over medium heat until the nuts are fragrant, about 4 to 5 minutes. Shake or stir the pan often and keep an eye on them to avoid burning. Once toasted, remove the nuts immediately from the heat and transfer to a plate to stop the cooking process.
  3. Step 3: Stir together all vinaigrette ingredients in a bowl until smooth. You can also emulsify the ingredients together with a stick blender.
  4. Step 4: Place the kale in a large bowl. Pour in a few tablespoons of the dressing and massage the dressing into the leaves with your hand. As you massage, the leaves will soften and lose volume. Continue massaging for about 15 seconds. Note: Even if you are making this salad for a meal prep, do not skip this step of massaging.
  5. Serve: Add all remaining salad ingredients to the bowl. Pour in more vinaigrette, to taste, and toss well to combine. Enjoy. Any leftover vinaigrette will last up to 1 week refrigerated.
Recipe Notes

Note 1: Every 1/4 bunch of kale should equal about 3 handfuls.

Note 2: Every 2.5 ounces of arugula should equal about 5 handfuls.

Note 3: Granulated sugar may be substituted with 2 teaspoons of agave syrup.

Nutrition

This delivers on so many levels: the heartiness of kale, the goodness of hemp seeds, the bitter pop of arugula, and the juicy surprise of blueberries. The choice between using walnut or avocado here is up to you - or could go rogue and use both. This feel-good salad is inspired by the Antioxidant Salad at Erewhon Market of Los Angeles.

How To MakeDiet Type: Low-carb

liked this

Freeze For Not recommended

Best by 3-4 days

Shopping List
    Salad
  • 1/4 bunch of kale (Note 1)
  • 2 1/2 ounces arugula (Note 2)
  • 1 cup blueberries
  • 66666667/100000000 cup walnuts and/or diced avocado
  • 1/4 cup hemp seeds Herb Vinaigrette
  • 1/2 cup olive oil or grapeseed oil
  • 1/4 cup fresh parsley, finely chopped
  • 3 tablespoons lemon juice
  • 1 tablespoon low-carb granulated sweetener (1:1 sugar substitute)
  • 1 tablespoon dijon mustard
  • 2 teaspoons dried oregano
  • salt and pepper, to taste
Instructions
  1. Step 1: Remove the thick, fibrous stems from the kale. Chop the kale leaves into bite-sized pieces.
  2. Step 2: If using the walnut option, toast the nuts in a dry frying pan over medium heat until the nuts are fragrant, about 4 to 5 minutes. Shake or stir the pan often and keep an eye on them to avoid burning. Once toasted, remove the nuts immediately from the heat and transfer to a plate to stop the cooking process.
  3. Step 3: Stir together all vinaigrette ingredients in a bowl until smooth. You can also emulsify the ingredients together with a stick blender.
  4. Step 4: Place the kale in a large bowl. Pour in a few tablespoons of the dressing and massage the dressing into the leaves with your hand. As you massage, the leaves will soften and lose volume. Continue massaging for about 15 seconds. Note: Even if you are making this salad for a meal prep, do not skip this step of massaging.
  5. Serve: Add all remaining salad ingredients to the bowl. Pour in more vinaigrette, to taste, and toss well to combine. Enjoy. Any leftover vinaigrette will last up to 1 week refrigerated.
Recipe Notes

Note 1: Every 1/4 bunch of kale should equal about 3 handfuls.

Note 2: Every 2.5 ounces of arugula should equal about 5 handfuls.

Nutrition

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Blueberry Hemp Seed Salad

PT20M 1/4 bunch of kale (Note 1) 2 1/2 ounces arugula (Note 2) 1 cup blueberries 66666667/100000000 cup walnuts and/or diced avocado 1/4 cup hemp seeds 1/2 cup olive oil or grapeseed oil 1/4 cup fresh parsley, finely chopped 3 tablespoons lemon juice 1 tablespoon honey 1 tablespoon dijon mustard 2 teaspoons dried oregano salt and pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings Ingredients:

4 Servings

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