The other night in the Phoenix airport, my girlfriend Sue and I went to Chelsea’s kitchen for a quick bite before I caught my plane. The Phoenix airport by the way has some great restaurants, better than any of the other North American airports I have been in recently. Sue had a kale salad that was so yummy. I tweaked the recipe from the restaurant as I didn’t have all the ingredients, one being champagne vinegar and I concocted this delicious salad:
Kale, de-stemmed and cut into ribbons.
In their version they have sliced grapes, instead I subbed the apple and cranberries.
Half an apple chopped – if I had a whole apple I would have used it.
2-4 TBSP of dried fruit – I had cranberries on hand
1/4 cup of parmesan cheese – for those who are dairy free, use nutritional yeast instead.
1/2 cup cooked quinoa
1/4 cup of sunflower seeds
I topped it with this honey lime vinegarette recipe that I found on line. http://allrecipes.com/recipe/honey-lime-vinaigrette/ I found this a little thick so I added some water to thin it out. I also used avocado oil instead of the oils that it called for.