Kale and Rice Salad with Radishes and Dill
Every bite of the Kale and Rice Salad has the crunch of radishes and pistachios mixed with tender beans, olives and kale. Red jasmine rice makes it super filling and dill plus the lemony onion and dijon dressing makes all the flavors pop.
Ingredients
- 1 bunch bunch purple kale stems removed and cut very small
- 1 drizzle extra virgin olive oil
- 1 Pinch of salt
- 2 radishes large chopped small
- ¼ cup green olives chopped
- 2 cups purple cabbage shredded
- 1 cup red jasmine rice cooked according to practice
- 15 oz white beans rinsed and drained
- 4 tbsp fresh dill feathery leaves and tender stems only chopped
- ¼ cup pistachios chopped
Dressing
- 1 lemon large, squeezed
- ¼ cup extra virgin olive oil
- 4 tbsp red onion chopped
- 1 tbsp dijon Mustard
- 2 tbsp pure maple syrup
- 1 tsp salt
Instructions
- Cook the rice according to the package. No need to add oil or salt. Once cooked, fluff with a fork and spread out onto a plate or sheet pan to let cool quicker
- Make the dressing by adding the chopped onion, lemon juice, olive oil, dijon mustard, pure maple syrup and salt to a jar and shaking until mixed.
- Add the kale to a large salad bowl and drizzle with olive oil and a pinch of salt. With clean hands massage the oil and salt into the kale until it is tender.
- Next, to the bowl of kale, add the radishes, olives, cabbage, cooled rice, beans, pistachios and dill. Pour the dressing over the top and toss until all is well combined.
- Enjoy within 2-3 days for best quality.
Nutrition
Calories: 450kcalCarbohydrates: 64gProtein: 14gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 645mgPotassium: 873mgFiber: 10gSugar: 8gVitamin A: 3079IUVitamin C: 57mgCalcium: 197mgIron: 5mg
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