When Greek Meets Lime Salad

 

There's just something so delightful about Mediterranean flavors in the summer time. It almost transports you to the beach, where the ocean is rocking gently on to coast line.

I love love love making this salad because it's ready in a jiffy! If you've been to my house, read a bunch of my content or met me in person you know one thing is true. There are always grains ready in the fridge for split second midday meal decision.

It even saves my life over and over again when I need to make lunches for the next day at 11 something at night after a long day of cooking / shooting / homesteading ect. So ladies, if you don't have grains cooked in the fridge at all times, do yourself a favor and cook up a batch (1-2 C of quinoa, rice, buckwheat or your favorite blend will do). Let it cool off and store it front and center in the fridge. 

 
 

The key ingredient, of this dish is the fresh kale from Riverbend Gardens. Not only does it bulk up this tasty midday treat, but it also boosts the nutritional value like there's no tomorrow. 

Kale has a great publicist these days, so I don't need to tell you why I try to put it in everything, but I will tell you that local tastes better. Is it because it didn't sit for days before making it to the local grocery shelves or perhaps because it was picked just a few days before we ate it. Time is of the essence with summer veg, and the best way to shorten the time between pick and chew is to go local.

 

Ingredients

MAKES 6 PORTIONS

2.5 C quinoa, cooked
3 C kale leaves, chopped
1 sweet pepper, diced
1 big handful of parsley, chopped
1 big handful of mint, chopped
1 pint cherry tomatoes, chopped
1/2 C crumbled feta

DRESSING

1 lime, juiced
1 lemon, juiced
1/4 C olive oil
Salt & Pepper

Direction

5 MINS PREP

Grab your cooked quinoa
Add in your kale, sweet pepper, parsley, mint, tomato and feta. Mix well.
Pour in your dressing. Mix it up. 
Pack for lunch & stuff those peppers