Simple is the keyword, this salad has only 5 ingredients, takes only 5 minutes to make, and its full of vitamins and minerals. Raw kale, broccoli, cucumbers, red onion and raspberry vinaigrette have never tasted better raw!
Let’s just say October in the mid atlantic is much different from the October I’m used to in Upstate NY. In Maryland we still have 70 degree days. Since it would be too hot to eat soups on these beautiful fall days, I decided to make a raw salad full of the best fall vegetables.
Broccoli and kale take on an incredible sweetness when the cold starts to creep in, eating these veggies raw is such a pleasure this time of year. This last bunch I got from Nicole of Two Acre Farms is literally the best broccoli and kale I have ever had!! If you haven’t had fresh local organic broccoli and kale in the fall time, you have got to try it, it will change your feelings towards these veggies. 😉 And the cucumbers are still around, hurray, but not for long. I think once they are gone I’ll replace them with roasted sweet potatoes. Yum.
Farmer Nicole also makes the most amazing dressings, I’m partial to her sweet onion dressing. But because she didn’t have it one week, I decided to go with her last raspberry vinaigrette, I’m so glad I did because it’s too good!!! Once the raspberry vinaigrette is gone, I’ll probably try a balsamic vinaigrette, really any vinaigrette will do. You can also make your own dressing, this looks like a good raspberry vinaigrette recipe.
To top it off I sprinkled on some fresh thyme and cracked peppercorn. I’d imagine red pepper flakes, garlic, and or basil would also be a good addition.
If you let this salad sit in the fridge for about 30 minute to an hour, the salad will start to take on the texture of perfectly cooked veggies, a little soft but not too soft. I didn’t get the chance to take a photo because I was too hungry, I couldn’t wait any longer and ate it all!
My days have become increasingly more busy with the release of my first book, teaching pole dancing and stretch classes at 3 different studios 8-10 classes a week, which means I’m also working out 8-10 hours per week, plus I’m still creating for recipes for the upcoming weeks, managing the flexibility challenge, building purified lifestyle, freelancing my tech skills and keeping up with life maintenance. I’m not complaining, I love it all so much I just need to make sure I keep myself fueled properly or else I’ll be on the couch sleeping. 😉
This salad right here is the kind of food that keeps me fueled throughout the day so I can get it all done with energy to spare. My main goal is to make recipes that are easy to digest, full of nutrients, and simple to make, this recipe hits all of those marks!
Enjoy these beautiful fall days!
- 1 cup kale
- 1 cup broccoli
- 1 cup cucumber
- 1/8 cup raspberry vinaigrette
- Cut all the veggies into bite sized pieces.
- Pour on the dressing and mix it all together well.
- Either eat as-is or wait for the veggies to marinate and soften after 30min-1hr in the fridge.
- If the veggies were local and fresh, you can store this salad for up to 1 week.