I discovered this delicious and nutritious salad at my favorite Seattle co-op called PCC years ago and they gave me the recipe! I made this religiously for awhile and then, as happens, it slid out of rotation. I’m happy to say that it’s now back in the fridge this week! This dark leafy green, rainbow colored, superfood salad is chock full of vitamins and phytonutrients and is very satisfying. The rice gives it a chewiness that I love as well. I made a huge batch to last me all week and it’s such a satisfying salad I had to share.
Emerald City Salad (courtesy of PCC Natural Market)
· 1 cup uncooked organic wild rice
· 1/2 cup olive oil
· 1/2 cup lemon juice
· 1 teaspoon minced garlic
· 1 teaspoon salt
· 1 teaspoon black pepper
· 1/2 bunch organic kale
· 1/2 bunch organic chard
· 1/2 diced red bell pepper
· 1/2 diced yellow bell pepper
· 1/2 thinly sliced fennel bulb
· 1 bunch green onion, chopped
· 1/2 cup chopped parsley
First, cook up your wild rice (I used Forbidden black rice this time around). 1 Cup rice to 1 and 3/4 cup water. While the rice is cooking, chop all your veggies and add them to a large bowl. Mix olive oil, lemon juice and garlic together, give it a good shake and then pour over your veg. I like to massage my greens for a minute or two to soften them up. When the rice has cooled, stir it in.
That’s it! I always like it better the second day because all the juices have really marinated and the greens are more tender. I will munch on this all week and change out my protein for it as I go. Some days I’ll have it with beans, some with chicken. Experiment and see how you like it best. Hope you enjoy!