Crunchy Veggie & Baby Kale Salad with Black Rice
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I made a really nice salad for lunch with some leftover black rice, baby kale, sliced radishes, haricot verts, raw pepitas, and sliced cucumber. I drizzled it with a really nice olive oil and champagne vinegar, sea salt and freshly cracked black pepper, and put a few currants on the side. It was nice and refreshing!
Ashley
Ashley Covelli is a food photographer, recipe developer, and culinary instructor based in Ossining, New York. She loves helping people become enthusiastic and adventurous in the kitchen so that they can build skills and confidence to cook for themselves and their loved ones. She can almost always be found with at least 3 different beverages within arm's reach.
One Comment
Joanne
That is one BEAUTIFUL salad! Love the mix of flavors, veggies, and colors.