On their own, the super foods are fighting a losing battle against refined crappy crap. But when they join forces their powers combined make an unstoppable health benefit for fighting the evil toxins in our intoxicated bodies. Combine the colourful forces of these classic and trendy superfoods to make a bright, light salad that is full of goodness and great taste. It’s loaded up to make a complete and balanced meal.
Mega morphing salad
1 bunch of black kale, leaves finely shredded
1 cup water
1/2 cup red quinoa ( you can also use red or regular)
pinch of salt
1 pink grapefruit
300g Cunningham smoked trout
Juice of 1 lemon
¼ cup Highwood Crossing organic canola oil
½ cup Tbsp olive oil
1 Tbsp honey
1 Tbsp yellow mustard
1 Tbsp fresh grated ginger
salt to taste
3 cups (approximately) of mixed greens
To make the vinaigrette. Put all the ingredients into a large glass jar with a lid. Close the lid up tight and give everything a really good shake. Set vinaigrette aside to get happy for a little while.
To cook the Quinoa. Bring water to a boil. Stir in the quinoa and reduce heat to low. Cover and cook for 15 minutes. Remove lid and cook until the water evaporates. Pour the cooked quinoa out of the pot onto a large plate or baking dish and spread it out while fluffing it with a fork. Let the quinoa dry out a bit and cool to room temperature while you prepare the rest of the ingredients.
Cut off the top and bottom of the grapefruit. Place a flat side down and use a knife to cut away the peel. Once all the pink skin and white pith are cut away, you can start to remove the pieces of grapefruit supreme by cutting wedges out as close to the thin connected membrane as you can manage. The technique is called ‘supreme’. For detailed instructions on how to ‘citrus supreme’ check out swervecalgary.com and search “Citrus Supreme” for a how-to video.
To shred the black kale, remove the tough stem by cutting down each side. Save the stems for a stir-fry. Collect all the leaves into a neat and tidy pile and hyper-thinly slice until you’ve got a springy pile ready to get dressed.
Get dressed. Dress each item individually to ensure everything is distributed evenly.
Start with the mixed greens and kale together. Dressing sparingly and to your personal taste with the vinaigrette and use your clean hands to toss the leaves. Divide into two bowls.
Now toss the grapefruit supremes in vinaigrette until nicely coated. Arrange the grapefruits into and around the nest of greens.
Now dress the quinoa with vinaigrette. Be sure it doesn’t end up getting too sloppy. Scatter the quinoa on and around the mixed greens. Carefully arrange pieces of smoked trout on the salad.
Any left over vinaigrette can be saved for future salads.
Serve forth and prosper.