A nutritious and filling kale and swiss chard salad that tastes great when combined with dried apricots.
How It's Made
2 cups kale cabbage
1 cup swiss chard
1 tablespoon lemon juice
1 tablespoon olive oil
A pinch of sea salt
2 tablespoons Sundried Tomatoes
1/4 cup cherry tomatoes cut in half
1 tablespoon Sunflower Seeds
In a medium sized bowl, massage the oil and salt into the kale and swiss chard leaves and set aside for a few minutes so the leaves soften.
Chop the apricots in quarters, and the cherry tomatoes in half.
Toss all ingredients together and enjoy!
Emily von Euw
Emily von Euw is the creator of the award-winning vegan food blog This Rawsome Vegan Life, and author of the best-selling cookbook, Rawsome Vegan Baking. When she is not busy creating, photographing and sharing wholesome vegan recipes on her blog or writing cookbooks