Tuscan Kale Salad

Make some delicious kale salad recipe.

I received free samples of Toufayan Pita, which is mentioned in this post. By posting this recipe, I am entering a recipe contest sponsored by Toufayan Bakeries  and am eligible to win prizes associated with the contest. I was not compensated for my time.

Choosing a salad for lunch is a delicious and healthy choice, and this Rainbow Kale Salad is full of colors, texture, flavor, and crunch! I started creating this beautiful salad based on the variety of colors each ingredient provides.

If an artist painted them on a canvas, they would not be more vibrant than Mother Nature! I then carefully combined the flavors and textures that would make the salad the most delicious, including the salad dressing and toppings.

The earthy flavor of the lacinato kale (also called Tuscan, black, dinosaur, or dino kale), the sweet taste of the red cabbage and carrots, the spicy addition of the onion and garlic, and the crunchiness of the garbanzos and quinoa, and the final touches of creamy avocados and the lemony addition of the Lemon Olive Oil Dressing.

I try to use as many ingredients as possible in my recipes, such as local food grown by farmers where I live. I encourage people to choose more foods that are grown in season. T

This can be tricky during the winter months, but winter greens and root vegetables are available at local farmers’ markets in many places. They may also be available in the spring along with the cabbage. I love that many of these foods will be available for much of the year where I live.

Last but not least, I also discovered that this salad is full of color, enjoyable to eat, and packed with nutrients that keep our bodies healthy!

-This includes vitamin K, A, C, B6, manganese, magnesium, copper, iron, calcium, and fiber from Tuscan kale.

The purple pigments in cabbage, called anthocyanins, are beneficial in protecting people from cancer, diabetes, and heart disease and promoting brain health.

-The red pigment in the tomatoes is rich in lycopene and is a vital phytonutrient for preventing prostate cancer.

The orange pigment in carrots, beta carotene, is good for healthy skin and eyes and helps the heart stay healthy! So, the more color, the better!

To top off a salad like this, what better choice than to serve it with some pita bread from Toufayan Bakeries? This family-owned bakery has over 100 delicious products available across the United States.

It is the largest pita bread company in the States! The secret to this delicious pita is the old-world recipes using wholesome, top-quality naturally cholesterol—and trans-fat-free ingredients. These varieties include organic sprouted whole wheat, multi-grain, oat bran, garlic, whole wheat, sweet onion, white, and even low-carb.

Recipe for Lacinato Kale Recipe for Salad

Rainbow Kale Salad with Pita Bread

I named this kale salad recipe for its purple, red, green, orange, yellow, and white, which remind me of a rainbow in the sky. The whole-grain pita and walnuts complete the meal! This easy recipe can be served in two ways to keep it fun and exciting! Salad served in the pita pocket or with pita triangles on the side! Be sure to massage the kale in your hands for several minutes to soften its fibers. Lightly dress this salad with the tangy lemon and olive oil dressing!

Makes six servings. Each serving includes 1/2-1 pita per serving

Two cups lacinato kale, sliced into thin ribbons and gently massaged.

1 cup of carrots, sliced into skinny match sticks and chopped into 1/8-inch pieces

1 cup purple cabbage, sliced very thin

1/2 cup finely chopped red onion

One can of garbanzo beans, drained and rinsed

1 cup cooked quinoa (which is 1/3 cup dry quinoa cooked in 2/3 cup water)

Toufayan Bakeries Pita Bread (I used the whole wheat variety)

Toppings:

One avocado, thinly sliced and chopped for a sandwich, but you can leave them in moon-shaped slices when serving as a salad

1/4 cup chopped walnuts

1/2 cup grape tomatoes, sliced in half and even cut into fourths

Lemon Olive Oil Dressing:

Freshly squeezed juice from a lemon

1/2 cup olive oil

One clove of garlic minced very fine

Salt and pepper to taste

Add juice, olive oil, minced garlic, salt, and pepper in a bottle and shake well. The ingredients will separate easily, so shake them each time you use them.

Chop and slice the fresh vegetables. Gently massage the kale. Rinse the quinoa in a colander. Place the quinoa and water in a small pan. Heat 2/3 cup water to a boil and simmer it.

Cook the quinoa covered in water for 20 minutes. Remove the heat and continue to steam, fluffing the grains with a fork. Allow to cool. Toss the kale, carrots, cabbage, garbanzos, and quinoa in a large bowl and lightly dress with salad dressing to taste. Serve the salad with toasted pita triangles or stuffing in a pita.

Then top with sliced or chopped avocado, walnuts, and grade tomatoes!

I hope this new stuffed salad becomes one of your new favorite lunches and that you love it as much as my friends and family do! You can also try it as a snack, light supper, or even take it on a picnic.

Make Some Kale Chickpea Salad

Try making some lacinato kale salad. As a registered dietitian nutritionist in Asheville, NC, I love to create tasty recipes and menu ideas to help my clients and readers stay healthy! I love it when someone discovers my blog and finds some good things to eat! I

f you are new to my site, I welcome you and hope you come by again to see what’s cooking as always; if you have come by again, I am so happy you stopped by! You can find out a little more about me here.

I also offer a course on plant-based eating that you may find helpful.

You can also find other great recipes using Toufayan Bakeries pita bread.