Customer Recipe: Warm Kale & Rice Salad with Veggies
This recipe is courtesy of one of our shoppers. “I love to make this salad because it is beautiful, satisfying, nutrient-rich and also really tasty!” — Karie J.
  • CourseMain Dish, Salad
  • CuisineVegan, Vegetarian
Servings
5
Servings
5
Ingredients
  • 1 ½cups organic short-grain brown rice
  • 2tsp. white miso paste (or to taste)
  • 1bunch kale, coarsely chopped
  • ¼ tsp. red pepper flakes
  • salt and pepper, to taste
  • 1cup radish, thinly sliced
  • 1cup cucumber, thinly sliced
  • ½cup scallions, chopped
  • ¼cup microgreens
  • ½cup guacamole
  • ½cup hummus
  • ½cup sundried tomatoes
  • ½cup olives
  • ¼cup roasted, salted sunflower seeds
  • hot sauce, to taste
  • lemon vinaigrette
  • olive oil
  • salt and pepper, to taste
Instructions
  1. Prepare the rice, adding miso paste if desired.
  2. In a small pan, heat 1 Tbsp. of olive oil. Add kale and sauté until wilted and tender, adding a bit of water, if needed. Season with ¼ tsp. of red pepper flakes and salt and pepper to taste.
  3. While the rice and kale are cooking, wash and prepare the radishes, cucumbers, scallions and microgreens. Set aside separately for final salad assembly.
  4. Set out 5 dinner plates. Using all of the ingredients you have prepared, build your beautiful salads beginning with a serving of warm rice, followed by a serving of warm kale, a spoonful of guacamole, a spoonful of hummus, some radishes, cucumbers, sundried tomatoes, scallions, microgreens, olives and sunflower seeds. Dress each salad with lemon vinaigrette, hot sauce, a drizzle of olive oil, and salt/pepper, to taste. Enjoy!
Recipe Notes

This is a great recipe to get creative with! Here are some fun variations from our staff:

  • Use your favorite kind of radish — Karie used a black radish, while our staff tester used a watermelon radish that they quickly pickled.
  • Don’t have lemon vinaigrette? Squeeze some fresh lemon juice over the top of your salad instead. Similarly, you can use plain mashed or sliced avocado if you don’t have guacamole.
  • Use olive tapenade, olive salsa, or marinated olives in place of regular.
  • Pack in extra flavor by using flavored olive oil, such as garlic or herb-infused oil, and your favorite variety of hummus.
Customer Recipe: Warm Kale & Rice Salad with Veggies
Print Recipe
This recipe is courtesy of one of our shoppers. "I love to make this salad because it is beautiful, satisfying, nutrient-rich and also really tasty!" — Karie J.
  • CourseMain Dish, Salad
  • CuisineVegan, Vegetarian
Servings
5
Servings
5
Ingredients
  • 1 ½ cups organic short-grain brown rice
  • 2 tsp. white miso paste (or to taste)
  • 1 bunch kale, coarsely chopped
  • ¼ tsp. red pepper flakes
  • salt and pepper, to taste
  • 1 cup radish, thinly sliced
  • 1 cup cucumber, thinly sliced
  • ½ cup scallions, chopped
  • ¼ cup microgreens
  • ½ cup guacamole
  • ½ cup hummus
  • ½ cup sundried tomatoes
  • ½ cup olives
  • ¼ cup roasted, salted sunflower seeds
  • hot sauce, to taste
  • lemon vinaigrette
  • olive oil
  • salt and pepper, to taste
Servings:
Units:
Instructions
  1. Prepare the rice, adding miso paste if desired.
  2. In a small pan, heat 1 Tbsp. of olive oil. Add kale and sauté until wilted and tender, adding a bit of water, if needed. Season with ¼ tsp. of red pepper flakes and salt and pepper to taste.
  3. While the rice and kale are cooking, wash and prepare the radishes, cucumbers, scallions and microgreens. Set aside separately for final salad assembly.
  4. Set out 5 dinner plates. Using all of the ingredients you have prepared, build your beautiful salads beginning with a serving of warm rice, followed by a serving of warm kale, a spoonful of guacamole, a spoonful of hummus, some radishes, cucumbers, sundried tomatoes, scallions, microgreens, olives and sunflower seeds. Dress each salad with lemon vinaigrette, hot sauce, a drizzle of olive oil, and salt/pepper, to taste. Enjoy!
Recipe Notes

This is a great recipe to get creative with! Here are some fun variations from our staff:

  • Use your favorite kind of radish — Karie used a black radish, while our staff tester used a watermelon radish that they quickly pickled.
  • Don't have lemon vinaigrette? Squeeze some fresh lemon juice over the top of your salad instead. Similarly, you can use plain mashed or sliced avocado if you don't have guacamole.
  • Use olive tapenade, olive salsa, or marinated olives in place of regular.
  • Pack in extra flavor by using flavored olive oil, such as garlic or herb-infused oil, and your favorite variety of hummus.
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