You may have heard of the Mediterranean diet and all the heart-healthy goodness that comes with it, but what’s it all about? Mediterranean food broadly refers to cuisines surrounding the Mediterranean sea. Meals are typically low in saturated fat and high in fiber, with plates filled with fruits, vegetables, nuts, legumes, whole grains, fresh herbs, olive oil, and spices rather than meat, dairy and salt.
So if you’re on a mission to go meatless, but are getting bored with your veggie wraps and salads, why not spice things up the Mediterranean way? Fala Bar, one of our fave new vegan hot spots in Los Angeles really knows how to whip up a tasty gluten-free organic Mediterranean dish with a modern twist. To give you a little taste of the Mediterranean diet, they’ve offered up their delicious vegan kale salad recipe for you below. Kalefornia here we come!
Fala Me to KALEifornia
Vegan, gluten, dairy and nut-free, this powerhouse salad is packed with local and organic wholesome ingredients, and ensures you’re getting a surplus of nutrients in one meal.
What you’ll need:
- 2 handfuls ripped dinosaur or curly kale (washed & stems removed)
- juice of 1/2 fresh squeezed lemon
- 1 lemon wedge
- 2 tsp extra virgin olive oil
- 1/4 cup shredded carrots
- 1/4 cup shredded purple cabbage
- 1/4 cup garbanzo beans (soaked in water overnight, drained and then cooked)
- 1/4 cup quinoa (soaked in water overnight, drained and then cooked)
- 1/4 cup alfalfa sprouts
- 2 Tbsp cup sunflower sprouts
- 2 Tbsp micro greens
- 1/4 of an avocado, sliced (can add more if you’d like)
- heaping dollop of your favorite hummus
- sprinkle of paprika
- sea salt & pepper to taste
- edible flowers (if you’re feeling fancy)
How to make it:
- In a small bowl, add the kale, lemon juice, 1 tsp extra virgin olive oil, sea salt & pepper to taste, and toss to combine.
- Place the bed of kale onto a large plate. Form a circle with each scoop of ingredients leaving a space in the center. This includes the carrots, purple cabbage, garbanzo beans, quinoa, sunflower and alfalfa sprouts.
- Place the hummus in the center, sprinkle with paprika and drizzle with 1/2 tsp olive oil.
- Place the sliced avocado, micro greens and lemon wedge (in case you need more) anywhere you’d like and an edible flower if it strikes your fancy.
Let us know what you think in the comments section below!
If you’re in Los Angeles, be sure to stop by the brand new Fala Bar for delicious vegan, organic, & gluten-free cuisine. Not only do they make yummy heart-healthy dishes, they also have an in-house holistic health coach, Gina Ragnone, who writes all the recipes (including this one here!).