Northwest Salad | PCC Natural Markets

PCC Natural Markets

Facebook Pinterest Instagram

Northwest Salad

Serves: 4

Prep time: 10 minutes

0
Your rating: None
No votes yet

This salad features beautiful greens, oranges and reds from fresh ingredients filled with vitality, an ideal combination to aid a cleansing detox.

Ingredients

  • 2 packed cups of kale and chard, washed and destemmed Add to list
  • 2 cups grated raw carrot or beet, or a combination (washed well, with skin on) Add to list
  • 1 cup grated apple (washed well, with skin on) Add to list
  • 3 to 4 tablespoons unrefined olive oil or sesame oil Add to list
  • 1 to 2 tablespoons fresh citrus juice, such as lime Add to list
  • 2 tablespoons raw apple cider vinegar Add to list
  • 1/3 cup pumpkin seeds Add to list
  • Pinch of sea salt, to taste Add to list

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Preparation

If you have a food processor, pulse kale and chard until well chopped but not mush; if not, use knife to finely chop. Place greens, carrots or beets and apple in a large bowl. Add oil, citrus juice and vinegar and combine.

Toast pumpkin seeds in a skillet over medium heat for 5 to 6 minutes until fragrant and browning. Add to salad, toss and serve. This salad will keep nicely in an airtight container in the refrigerator for up to 5 days.

Recipe by Tiffany Pollard, former PCC Cooks instructor

Recipe search

Refine search   Tips »

Related Share Comments My PCC

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Login (Why?)