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Black Rice and Kale Salad

Orange Icon  Black Rice and Kale Salad

Orange Icon  Black Rice and Kale Salad

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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 lrg. sweet potato, fresh, organic
  • 2 c. rice, black or japonica, organic
  • 2 c. kale, any variety, fresh, organic
  • 1 lemon, fresh, organic
  • 2 tbs. vinegar, apple cider, organic, unfiltered, raw
  • 1 tbs. honey, raw, unfiltered, organic
  • 2 tbs. olive oil, extra virgin, unrefined and unfiltered, organic
  • 2 tsp. flax seeds, organic
  • 1/2 tsp. sea salt, unrefined and pure
  • 1/4 tsp. black pepper, ground, organic
  • 1 c. blueberries, frozen, organic

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!