Recipe:: Confetti Salad
Back in April I visited the Atlanta Botanical Gardens with a friend and had the best “kale” salad ever! I was determined to try to go home and recreate this salad and the following recipe is what I came up with. I quote kale because it is not a kale salad in the traditional sense and more like a confetti salad with all of the ingredients that are involved. I tested out the recipes on a few friends at a lakeside BBQ and it received rave reviews and recipe requests. In fact, that same evening I had a message waiting for me on Facebook for a typed version ASAP.
I feel it still needs a little tweeking to get it on par with the version that I ate at the Atlanta Botanical Gardens, but this one comes pretty close. Here it is…
1 small bunch of Kale
1 broccoli crown
1/2 a head of cauliflower
1/2 a large carrot
2 white nectarines
1/2 cup golden raisins
1/2 cup dried cranberries
1/4-1/3 cup of apple cider vinegar
Agave nectar to taste (just keep adding a few tbs at a time until it tastes the way you want it)
- Pulse broccoli and cauliflower in a food processor (may have to do in batches) to finely chop.
- Grate carrot with a grater and rough chop kale (you could do both of these in a food processor to save time and effort).
- Mix all of the vegetables and fruit in a bowl together and then add the apple cider vinegar and stir to coat everything.
- Add agave nectar, stir and taste until you reach the desired sweetness and taste. The agave nectar will help to cut the tang of the apple cider vinegar.
*The apple cider vinegar helps to soften/cook the kale so that it is not as tough since it is raw.
Here are a few pics from my Atlanta Botanical Garden trip: