I’ve named this recipe “Soccer Salad,” because when I took it to an end-of-season soccer potluck, there were no leftovers. Adults and kids alike gobbled it up! (And it’s free of salt, sugar, and oil.)
This recipe fills a large lasagna-size foil pan. I keep disposable pans on hand for meal drop-offs for new moms, grieving families, potlucks, etc. Farm stores such as Rural King have the best prices for disposable foil pans.
Soccer Salad
2 bunches kale (remove stems and shred)
2 red peppers, diced
1 small red onion, minced
2 carrots, diced
2 cups cooked quinoa (optional)
3 cups shelled edamame beans (or any cooked beans)
1 cup chopped walnuts
1 T Mrs. Dash Southwest Chipotle seasoning
2 large ripe avocados or 3 small, diced
3 lemons, juiced
In a large dishpan, toss together the kale, red peppers, onion, carrots, quinoa, beans, walnuts, and seasoning. Using clean hands, massage the diced avocados and lemon juice into the vegetables until everything is thoroughly saturated. Garnish with cherry tomatoes.
This salad can be made up ahead of time; the flavors marinate perfectly as the hours pass.
Emily Boller, wife, mother, artist, and author is on a mission to create expressive works of art in her lifetime; and to bring awareness to the potentially harmful traps of diet-wellness culture.
In her free time, she loves to chase sunrises, grow flowers and vegetables, and can homemade soups.