Black Rice and Kale Salad
  • Email Email
  • Print Print

Black Rice and Kale Salad

Submitted by: Angela Bruecks

Prep Time: 25 Minutes

Cook Time: 0 Seconds

Servings: 6

I had something very similar to this last summer, when I rode my bike down to the Philadelphia Art Museum, from this awesome little vegan stand. They called it Black Rice Pudding. Unfortunately, I couldn't find the recipe so I created my own. Try it and let me know what you think!


    1 c. frozen blueberries

    1 lrg. sweet potato

    2 c. black rice

    2 c. kale

    1 lemon

    2 tbsp. apple cider vinegar

    1 tbsp. honey, raw

    2 tbsp. extra virgin olive oil

    2 tsp. flax seeds

    1/2 tsp. sea salt

    1/4 tsp. black pepper


In a large bowl, combine the cooked and cooled sweet potato, black rice, and kale.

In a separate small bowl, whisk lemon juice, cider vinegar, honey, lemon zest, olive oil, flax seeds, sea salt and pepper.

Pour flax seed dressing over squash mixture; gently toss to combine. Carefully toss in the blueberries. Chill, serve and Enjoy!