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Spring events, casual outings, and daytime wear
Loaded Kale Salad Ingredients QUINOA 3/4 cups (138 g) quinoa*, well rinsed 1 1/2 cups (360 ml) water VEGETABLES 4 large carrots* (halved + roughly chopped) 1 whole beet* (thinly sliced) 2 Tbsp water (or sub avocado or melted coconut oil) 1 pinch sea salt 1/2 tsp curry powder ( optional ) DRESSING 1/3 cup tahini 2-3 Tbsp lemon juice* 1-2 Tbsp maple syrup (depending on preferred sweetness*) 1 pinch sea salt ~1/4 cup Water (to thin) SALAD 8 cups kale (torn or roughly chopped // or sub other green) 1/2 cup chopped cherry tomatoes 1 ripe avocado cubed 1/4 cup hemp seeds ( optional ) 1/2 cup sprouts of choice ( optional // I used broccoli) Instructions Heat a small pot over medium heat and add rinsed, drained quinoa
I have this dress in hot pink/coral (still available on sale for $50 here) but I love the fall colors like burgundy, navy, and black
Look for one with either back or side cutouts to show a little more skin
But at the end of the day, a vinaigrette is meant to be a simple salad dressing that lets the flavor of the vegetables shine
Id consider brown and black to be a classic color combination
