Antioxidant Kale Salad with Blueberries & Walnuts
This recipe was inspired by the deli salads I love from Erewhon Market & Cafe in Los Angeles. I combined inspiration from a few of their prepared salads and developed this recipe for my plant based meal prep clients.
Shredded green and purple curly kale is massaged with a honey champagne vinaigrette. Tossed with organic blueberries, dried currants, local walnuts and the best quality raw parmesan available.
This recipe is great for those following a clean eating and whole foods diet. Whether you are plant based, vegetarian, gluten free, paleo or keto, this recipe is easy to adjust to work for your dietary preferences.
INGREDIENTS FOR AN ANTIOXIDANT SALAD
I love going to health food stores and cafes for cooking inspiration. This recipe was inspired by the side salad and deli items from a famous wellness spot in LA.
Similar to the Erewhon antioxidant salad recipe, I added parmesan and a hard boiled egg to make this salad and plant based entree for my clients meal prep.
You will need the following ingredients to make two servings of this salad. Choose local and/or organic ingredients as available to you.
- 1 bunch green curly kale
- 1 bunch red curly kale
- organic blueberries
- organic currants
- organic or local walnuts
- organic, raw block of parmesan
- extra virgin olive oil
- champagne vinegar
- raw, local honey
- sea salt
- 2 hard boiled eggs (optional)
If you are on a candida diet or avoiding vinegars and sugar of any type, you can still enjoy this recipe.
Omit the vinegar and honey, and simply massage the shredded kale with equal parts lemon juice and olive oil.
My Whipped Lemon Vinaigrette salad dressing works great with this meal.
HOW TO MAKE SHREDDED KALE
Wash and dry kale well. De-stem by pulling the kale leaves off the thick stem. Discard stem or set aside for juicing (stems a great for green juice recipes).
Take a handful of kale at a time and chop kale into 1/2 inch shreds.
IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING
- Winter Sun Roasted Vegetable Salad
- Sunny Honey Mustard Dressing
- California Chef’s Salad
- Homemade Buttermilk Dressing
- Heirloom Tomato & Summer Corn Salad
Antioxidant superfood salad with shredded kale, walnuts, currants and parmesan. Light and healthy plant based meal.
FOR THE SALAD
- 1 bunch purple curly kale, shredded
- 1 bunch green curly kale, shredded
- 1 pint organic blueberries
- 1/2 c walnuts
- 1/4 c currants
- 1 block parmesan, shredded (1/2 c)
- 2 hard boiled eggs (optional)
FOR THE DRESSING
- 1 c olive oil
- 1/2 c champagne vinegar
- 2 Tbsp raw, local honey
- 1/2 tsp sea salt
- De-stem kale and chop into 1-inch strips. Add to a large salad bowl and massage with 1/4 cup of dressing.
- Add blueberries, walnuts, currants and have the parmesan to the kale and toss well.
- Portion salad into two bowls. Top with remaining parmesan. Garnish with hard boiled eggs as desired.
Swap vinegar for lemon juice as desired or if following a candida diet.
Omit parmesan for vegan, dairy-free or candida diets.
Use positive words or mantras as you massage or toss the kale with the salad dressing. Infuse your food with the vibration and energy you want to feel and be.
Keywords: antioxidant salad, superfood salad, kale salad with blueberries, kale salad with blueberries and walnuts, erewhon salad, erewhon salad recipe, erewhon antioxidant salad
ABOUT THE AUTHOR
Hi, I’m Whitney Aronoff, a Holistic Chef based in Laguna Beach, California. I graduated from Southern Methodist University with a degree in Communications, and went on to the health supportive culinary school, The Natural Gourmet Institute, in New York City. I work as a personal chef and teach cooking classes, with a focus on healthy, whole foods cooking.
My goal is to help people feel their best by sharing the delicious, healthy recipes I prepare weekly for my clients. I want you to have the energy to live your best life and fulfil your dreams.
As we become more conscious and make more quality food choices, our body, mind, soul and the planet benefits.