Kale and Cranberry Salad with Cardamom Dressing

By: Rose Marie Jarry, Master Chef at Kronobar

15 minutes, vegan, gluten-free.

Ingredients

  • 3 cups chopped kale
  • 3 scallions
  • 1 green bell pepper
  • 1 cup cooked quinoa
  • ¼ cup dried cranberries

Dressing:

  • 1 ripe avocado
  • 2 tablespoons olive oil
  • ½ lemon, juiced
  • 1 teaspoon cardamom powder
  • Sea salt
  • 1 pinch of black pepper

Directions

  1. Wash the kale and chop it.
  2. Dice the bell pepper and scallion into small pieces.
  3. Toss the all the veggies into a salad bowl along with the cranberries and cooked quinoa.
  4. In a small bowl, mash the ripe avocado and add all the other dressing ingredient.
  5. Pour the dressing into the salad bowl and toss everything together.
  6. Enjoy!