Kale Quinoa Green Goddess Salad (Bill Yosses)

Name: Kale Quinoa Green Goddess Salad (Bill Yosses)
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 6 portions
Ingredients: 2 oz golden flaxseeds; warm water; 4 oz blanched almonds; 2 oz extra virgin olive oil; 8 oz water; 1 tsp ascorbic acid (vitamin C in powder form); 6 sprigs fresh mint; 15 sprigs fresh cilantro; 8 sprigs parsley; 8 leaves lacinato kale; 1 ripe avocado; 1 green apple; 1 tsp salt; 1 tsp ground black pepper; 32 oz water; 3 oz quinoa; 4 oz kabocha squash; 8 oz fresh green beans; 3 large eggs; 2 tbsp extra virgin olive oil; 8 oz Brussels sprouts; 16 leaves lacinato kale; ½ oz lemon juice; ½ oz extra virgin olive oil; 1 tsp salt; 1 tsp ground black pepper; 4 oz pomegranate arils/seeds; 8 oz red grapes; 3 oz feta cheese

3.3 11 évaluations

Préparation 20min

Total 1h 20min

6 portions

Ingrédients

golden flaxseeds
2 oz
2 oz chia seeds
warm water to cover, to soak
blanched almonds sliced
4 oz

Green Goddess Dressing

extra virgin olive oil
2 oz
water
8 oz
ascorbic acid (vitamin C in powder form) (see Tip)
1 tsp
fresh mint leaves only
6 sprigs
fresh cilantro leaves only
15 sprigs
parsley leaves only
8 sprigs
lacinato kale
8 leaves
8 leaves Tuscan kale
ripe avocado halved, peeled, pitted
1
green apple quartered, cored, skin on
1
salt
1 tsp
ground black pepper
1 tsp

Kale Quinoa Salad

water plus extra to fill to 1 liter mark
32 oz
quinoa
3 oz
kabocha squash cubed (½ in.)
4 oz
4 oz butternut squash, cubed (½ in.)
fresh green beans bias cut in pieces (2 in.)
8 oz
large eggs cold
3
extra virgin olive oil
2 tbsp
Brussels sprouts leaves only, removed from core
8 oz
lacinato kale center rib removed, sliced into strips (2 in.), (see Tip)
16 leaves
16 leaves Tuscan kale, center rib removed, sliced into strips (2 in.), (see Tip)
lemon juice
½ oz
extra virgin olive oil
½ oz
salt
1 tsp
ground black pepper
1 tsp
pomegranate arils/seeds
4 oz
red grapes seedless, halved
8 oz
feta cheese
3 oz