The summer squash harvest is coming on now, and kale is still in abundance. This recipe uses these favorite vegetables raw, by cutting the kale into a confetti-like chiffonade, and dicing the squash to 1/4 inch. It is delicious on its own, and also great as a side dish.
Yield: 4 each ½ cup portions
½ cup Italian Kale, fine chiffonade
½ cup Zucchini & Yellow Squash, 1/4 inch dice
1 each Apple, Granny Smith, 1/4 inch dice
1/2 each Spring Sweet Onions, fine julienne
1 ea small Red pepper, 1/4 inch dice
1/4 cup Quinoa, Cooked
3 Tablespoons Extra virgin olive oil
½ ea Lemon, fresh
1/2 tsp Red Wine Vinegar
1 Tablespoon Herbs, fresh, minced
To Taste Salt & Pepper
1. Prepare Quinoa and cool completely.
2. Prepare vegetables.
3. Toss all ingredients until lightly dressed. Season to taste with Salt & Pepper.
4. Would be a great salad for grilled seafood, meats and poultry.
Many thanks to Chef Instructor Jason Osborne and the students of the Charlotte Technical College Culinary Arts Program for creating and preparing this recipe!