This has been a great summer for salads in Kaleigh’s Kitchen. Nothing inspires me to make new recipes like cooking for friends and family, and this amazing salad is no exception. I was making a salad for a family get together (that’s my gorgeous cousin Kelly in the main photo!), and wanted to keep the flavours vibrant and summery, while still packing a nutritional punch with lots of kale. As I had a punnet of raspberries, I decided to try my hand at a homemade raspberry vinaigrette. It did not disappoint!
You know what is really good? Harissa. It has such a unique taste and a great hit of spice. I made this recipe up while craving a sort of “North African” flavor profile – lemon, parsley, raisins to cut the spice of the harissa. You’re going to like it.
This salad is a mix between a classic Greek salad and tabbouleh, but I subbed the bulgur with healthier quinoa. If you have cooked quinoa on hand it takes no time to make. If you don’t, it will still be easy but will take 20 minutes including the quinoa cooking time (that’s still pretty good!). I used to make a batch of quinoa at the beginning of the week, but lately I must admit I’ve been buying pre-cooked packages that take 2 minutes to cook. I’ll try to be more organized after exams!