Zesty Broccoli Kale Salad with Orange Ginger Dressing

by Rebekahcooked up on January 1, 2016

One of my favorite things about eating lots of vegetables is that you can eat so many of them, with basically zero consequences.

A little background: I don’t know where or why this came from – some of it is definitely my habit of running long distances, but it’s even when I’m not working out that much. I am just a very hungry person. Unless I’m sick, I will basically never skip a meal. In fact, I’ll eat big meals, three times a day, plus snacks. I finish other people’s food when we are out. I will literally never order the “half” portion of something at a restaurant. Unless it’s half a pizza and I’m not sharing.

As I’m writing this, in fact, I’m thinking about how starving I am. It’s 4:30 :/ Thanks, half marathon training.

Shaved Broccoli Kale Salad with Zingy Orange Ginger Dressing | PDXfoodlove

All that is to say, I love eating vegetables because they taste good, are healthy, are environmentally friendly, etc., but ALSO because I love that I can eat so much of them, volume wise. Ha. If I ate the same volume of pizza that I do of vegetables, I might regret that later.

Shaved Broccoli Kale Salad with Zingy Orange Ginger Dressing | PDXfoodlove

I made this salad for a post-run lunch over the holidays. It made about 6-7 cups of salad, and we *polished* it off in no time. It turned out great! Crunchy, fresh, tangy and filling. And, a tiny bit of spice, thanks to some Bee Local Hot Honey (use with care! It’s VERY awesomely spicy).

I think we’ll definitely be making this more often. I *love* a good crunchy salad. And as discussed earlier, I love eating large quantities 🙂

Homemade Poke Bowls

Homemade Poke Bowls

Ingredients

  • 3/4 cup prepared or leftover rice
  • 2-3 oz. raw, sushi grade (best quality!) salmon, cut into small cubes
  • 1 tsp minced serrano or jalapeno chile
  • 2 green onions, thinly sliced
  • 2 kumquats, thinly sliced
  • 1 Tbsp chopped nori strips
  • 1 Tbsp. soy sauce
  • 1 Tbsp. lime juice
  • 1 tsp. toasted sesame oil
  • Fresh, chopped basil
  • sesame seeds for sprinkling

Instructions

  1. Stir together salmon, chiles, soy sauce, lime juice and sesame oil.
  2. Add rice and salmon to a bowl, then top with other ingredients and enjoy!
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1 Comment

  1. I am not training for a half marathon, yet I totally feel you in the hunger department! I have never understood anyone who “forgot to eat.” I just can’t relate!

    Comment by Michelle Lahey — January 4, 2016 at 1:40 pm

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Other vegetarian recipes to try:

Delicata Squash & Coconut Rice Buddha Bowl

Basically, my dream post-gym dinner.

Coconut Carrot Miso Soup

A rich and velvety soup to start the winter off right.

Cauliflower Rice Gratin with Kale and Leeks

This cheeeeeeeeeesy (but VEGGIE-PACKED!) side belongs on you holiday table!