By Dane Feldman
Photo by Dane Feldman.
In continuing my under-the-radar Friday salad series, I thought it best to stick with summery salads that are perfect for pairing with barbecue foods. This Napa cabbage and kale salad is light and fruity and the lemon poppy seed dressing adds just the right amount of zest.
What you’ll need for the lemon poppy seed dressing:
Juice of 1 lemon
1/4 cup rice vinegar
2 tbsp olive oil
1 tsp garlic aioli mustard
1 tsp poppy seeds
1 tsp Truvia
Place the ingredients in a bowl and blend with an immersion blender. Pour the dressing into a bottle or jar and refrigerate for 15-20 minutes before using.
What you’ll need for the salad:
1/2 cup broccoli stalks
1 cup Napa cabbage, shredded
1 cup kale, roughly chopped
1/4 cup chicory, shredded
1/8 cup orange-flavored cranberries, dried
1/8 cup roasted sunflower seeds
Lemon poppy seed dressing
Place the broccoli stalks, cabbage, kale, and chicory in a bowl. Add the cranberries and sunflower seeds. Then, pour the dressing over the top to serve.