Chicago Superfood Salad
When it comes to Chicago, deep dish pizza and hot dogs may come to mind. However, you may be surprised to learn that Chicago is also known for being one of the most active and healthy cities in the country. The city of Chicago has implemented many healthy practices including Chicago's bike sharing Divvy system and banning smoking from parks, beaches, and harbors. Chicago's Lake Shore is an active hot spot for locals and tourists where you can find farm-to-table focused cuisine like those found in this Superfood Salad.
- 1 bunch of kale, washed, stems removed and chopped
- 1/2 cup frozen, shelled edamame, thawed
- 1 pint local fresh blueberries, washed and drained
- 1/4 cup pumpkin seeds
- 1/4 cup walnuts, chopped
- 1/4 cup goji berries
- 1/2 red onion, diced
- 3 large carrots, peeled and diced
- 2 tablespoons chia seeds
- 1/2 cup pure pomegranate juice
- 1/4 cup Village Batch Organic Manaki Olive Oil (Chicago local)
- 1 tablespoon red wine vinegar
- 1 teaspoon The Spice House turmeric (Chicago local)
- Sea salt and black pepper to taste
- Combine salad ingredients and toss in a large bowl.
- In a separate bowl, combine dressing ingredients and mix well. Pour dressing over salad and toss to coat.
- Refrigerate for 1 hour before serving.
- Store in the refrigerator for up to 3 days.
- Recipe from Target to Table: Creating Healthy and Delicious Meals One Superfood at a Time (available summer 2015) by Kristen Johnson, R.D, L.D.N, ACE-PT speaker, and director of social engagement for On Target Living.
Per serving: 271 kcal cal., 17 g fat (2 g sat. fat), 165 mg sodium, 8 g fiber, 12 g sugar, 8 g pro.. Percent Daily Values are based on a 2,000 calorie diet