Everything but the Kitchen Sink Salad

| May 30, 2016 | Reply

On Fridays, I have help in the kitchen, so that’s usually when I do a little cooking or food preparing. I whipped up this salad in no time and posted on Instagramand said I would share the recipe. This all-organic salad made about 10 servings.

Everything but the Kitchen Sink Salad

Salad loaded with homegrown veggies!

Everything but the Kitchen Sink Salad


1 c. uncooked red quinoa

4 small lemon cucumbers

3 small sweet red peppers

1 1/2 c. red grapes

fresh-picked lacinato kale leaves, stems removed

2 avocados, peeled and cubed

fresh chives, thyme & basil

2 c. cooked organic chicken

1 c. broken raw walnut pieces

salt & pepper


Cook quinoa. While quinoa is cooling, chop or slice veggies as desired. Massage kale with a drizzle of olive oil. Cube or shred chicken. Add all ingredients to a large salad bowl. For dressing, whisk 3/4 c. yogurt (I have access to raw goat yogurt), 1/2 large Meyer lemon, 1 tsp. raw honey, 1/2 tsp. stone ground mustard in a bowl and pour over salad and toss. Chill for an hour and serve!

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Category: Recipes

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